Sweet Onion Dip

As promised, I will spend the next few months posting my favorite and most requested recipes for hors d’oeuvres, dips and finger foods perfect for holiday entertaining.  I was first introduce to this Sweet Onion Dip when I asked Carol to bring something to a party I was hosting. 

I may not have a perfect palate, but I think mine is better than most; and although she did tell me it was Sweet Onion Dip, I could have sworn there was something else in there….my guess was crab.  I was so surprised to hear that this delicious dip had only three ingredients. 

Ingredients:

2 cups finely grated Sweet or Vidalia Onions
2 cups shredded Swiss cheese
2 cups Hellman’s Real Mayonnaise
Pinch of salt (optional)

Note:

Any time I use a recipe where one of the ingredients is mayonnaise and the dish requires baking, I always use Hellmann’s Real Mayonnaise.  It is the only mayonnaise I have found will remain creamy and will not separate when baked.  However, it is important to heat the dip and remove from the oven when warm and still creamy and before it begins to boil and bubble which may cause the mayonnaise to separate.

Directions:

Preheat oven to 350 degrees. 

Grate onions and shred Swiss cheese.  

Prepare your casserole dish by spraying with non-stick cooking spray to keep the dip from sticking. In a small bowl, mix together grated onions, shredded Swiss cheese and Hellman’s Real Mayonnaise and add a pinch of salt.

Pour the mixture into the prepared casserole dish.
 

The unbaked Sweet Onion Dip can be prepared several days in advance.  Simply keep in the refrigerator until ready to use and bring to room temperature before baking.

 

Bake at 350 degrees for 15 – 20 minutes or until warm and lightly browned.  Do not over bake as the mayonnaise may separate.
 

Serve immediately with crackers or corn chips. 

For a printer friendly copy of this recipe, go to Sweet Onion Dip. Enjoy!

Hot Artichoke Dip

I’ve been writing this blog for a few years and have tried to provide a combination of hors d’oeuvres, appetizers, family dinners, desserts and even some homemade candy.  But with the holidays soon approaching, I’ve been asked to share some easy to make dishes for parties.  To respond to those requests, I have decided that the next several posts will be geared towards entertaining. 

When I first moved to Nashville over 20 years ago, I was taken to a cocktail party by one of the invited guests.  This was the first time I had experienced the elaborate southern hors d'oeuvre displays that have now become second nature.  I knew no one but the person who brought me, so after making small talk with a few of the guests, I decided to explore the offerings.

In the center of a round table set separately from the rest of the food was a beautiful chaffing dish filled with this lightly browned topping that looked to be covering a white mixture.  There was a display of assorted crackers nearby so I picked up one of the butter crackers and gently dipped the fragile vessel into the bubbling creation.  I can only imagine what my expression was when I first tasted the Hot Artichoke Dip.  I’m sure I must have closed my eyes to savor the moment.  The party must have been a good one for others, but all I remember is being unable to tear myself away from that delicious goodness.  Since that eventful evening, I’ve been reliving that memory with this Hot Artichoke Dip which has become one of my most requested recipes.

Ingredients:

§     1 (14 ounces) can artichokes (chopped)
§     1/2 cup Hellmann’s Real Mayonnaise
§     1/2 cup grated parmesan cheese
§     1/2 teaspoon garlic powder
§     1/4 teaspoon cayenne pepper
§     Pinch of salt

Directions:

I use canned artichokes because they are convenient and can be found at my local market, but frozen artichokes would work well.  Any time I use a recipe where one of the ingredients is mayonnaise and the dish requires baking, I always use Hellmann’s Real Mayonnaise.  It is the only mayonnaise I have found will remain creamy and will not separate into an oily mess.

Preheat oven to 350 degrees. Prepare your casserole dish by spraying with non-stick cooking spray to keep the dip from sticking. In a small bowl, mix together chopped artichokes, mayonnaise, parmesan cheese, garlic powder, cayenne pepper and salt.

Pour the mixture into the prepared casserole dish. 

Bake at 350 degrees for 15 – 20 minutes or until warm and lightly browned.  Do not over bake as the mayonnaise may separate. 

Serve immediately with crackers or corn chips.

For a printer friendly copy of this recipe, go to ArtichokeDip. Enjoy!