Recipe: sweet onion dip
I let blogging get away from me these past few days. In truth, I kind of left it there – abandoned it, if you will. The weather was cold, snowy, even foggy at times. I just had to get out into it!
as did kaweah
We had a freezing fog blow in one morning. It doesn’t happen all that often, but when it does happen, it’s quite amazing because it coats everything in rime ice. This one was short-lived. Due to the flow of the fog, the ice crystals developed on one side of everything.
nature’s bad hair day?
branches that resemble candy
There was also the requisite “scoping out” of the snow. It’s soft, fluffy, and deep in places… windswept in others. We did *a lot* of postholing, which I guess is an effective form of the Ass Reduction Plan (ARP). Note to self: bring the skis until June.
heading into a squall
jeremy scouts the weather to the west
Jeremy is counting down the days until the solstice, because he can’t wait for the days to start getting longer. He’s a big fan of daylight. Me? I like daytime, nighttime, anytime. The short days don’t bother me at all. I have plenty of things to get done after the sun goes down.
our local sunset is around 4:30
latest acquisition of quilting flannels
While most folks kick entertaining and social functions into high gear come December, I’m actually trying to stay under the radar. I am keeping our social calendar pretty empty. Instead of indulging in the copious calorie-laden goodies, we’re eating simple fare that centers around what needs to be cleaned out of the freezer. And I’m exercising regularly because of Todd and Diane… or rather because of Todd and Diane’s sweet onion dip.
a baguette, cream cheese, mayonnaise, parmesan, sweet onion, and black pepper
I call it spreadable crack and damn it if they aren’t the pushers! They served this at the dinner party they threw when I was visiting them in Southern California. It’s so unbelievably good that even my friend Jack, a man sworn against white condiments, gobbled it down.
slice the baguette
brush with olive oil (both sides, please)
In fact, most of the people I know who dislike mayonnaise and/or cream cheese have gone back for seconds, and thirds, and… The reason I have this data is because I have made this dip at least three times in the past month since I visited Todd and Diane.
baked into crostini
dice the onion
No wonder I need to get running, skiing, biking, rowing, anything to work off that dip. It’s ski season – there are ski pants that demand to be worn! Okay, but my own issues aside, this dip is so popular that it’s a must at any holiday party. The tangy, creamy, mildly sweet spread is best served warm (or hot) on that crostini.
mix it all together
pour into a baking dish (or many)
And did I mention how insanely easy it is to make? Takes mere minutes to whip up and then everyone will be asking you for the recipe. When they start gaining extra pounds and come complaining, you can blame Todd and Diane – the original crack dealers (and two of my favorite people on the planet).
serve hot, enjoy your new-found popularity
Sweet Onion Dip
from White On Rice Couple
1 baguette, sliced into 1/4-inch pieces
8 oz. package of cream cheese, softened
1 cup sweet onion, diced
1 cup mayonnaise (use a good one like Best Foods)
1 cup Parmesan cheese, grated
1 tbsp black pepper, freshly ground
Heat oven to 350°F. Brush slices of baguette with olive oil (you can brush both sides or just one side). Set the slices on a baking sheet and bake for 10-15 minutes. 10 minutes will yield lighter crostini, I prefer 15 minutes for golden crostini. Remove from oven and let cool. Beat the softened cream cheese (by hand, mixer, or stand mixer) until smooth. Stir in sweet onion, mayonnaise, Parmesan, and black pepper. Mix well. Pour the dip into a baking dish or baking dishes (ramekins, whatever) – make sure not to overfill above the rim. Bake for 35-45 minutes or until the tops are brown and bubbly. Remove from heat. Serve warm (or hot).