September 5, 2015

Baked Sweet Onion Cheddar Dip

From Facebook - Hillbilly Cast Iron Cooking page. Unfortunately there is no web page and FB is still not Pinterest friendly.

Baked Sweet Onion Cheddar Dip

1 1⁄4 cups finely chopped yellow sweet onions (Maya, Vidalia, etc)
1 garlic clove, minced
1⁄4 cup mayonnaise (Best Foods, Hellmann's, or Vegenaise)
1⁄4 cup plain yogurt or 1⁄4 cup sour cream
1⁄2 cup grated sharp cheddar cheese
Tabasco sauce, to taste
1⁄8 teaspoon curry powder, to taste (optional, but oh so good!)
1⁄3 cup grated parmesan cheese
1⁄8 teaspoon smoked spanish paprika or 1⁄8 teaspoon dried ancho chile powder or 1⁄8 teaspoon sweet paprika
1 tablespoon chopped green onion, for garnish


Preheat oven to 350 degrees F.
In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
Spread into a lightly pan sprayed small-ish baking dish.
Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
Serve hot or warm with crackers, bread, or raw veggie dippers.
Makes about 6 servings. I usually make a double batch

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