KP in Canada's Note:
I love to make dip but I haven't tried this one yet, so I'm posting it here for safe-keeping. Found this in the Early Summer edition of Food & Drink magazine from the LCBO.
My Private Note
Units: US | Metric
- 1 small onion, finely chopped
- 2 tablespoons cider vinegar or 2 tablespoons beer
- 1 teaspoon butter
- 1/4 teaspoon fresh ground black pepper
- 4 ounces cream cheese, softened
- 1 cup shredded aged cheddar cheese (aged 2 years (or more)
- 1/2 teaspoon dry mustard or 1/2 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- thick pretzel, for dipping
- 1Preheat the oven to 450°F or barbecue to medium-high.
- 2Combine onion, vinegar, butter, and pepper in a shallow baking pan (for oven) or in a foil pan (for barbecue). Roast, stirring twice, for 15 to 20 minutes or until soft, translucent and starting to brown. Let cool slightly.
- 3Mash softened cream cheese in a bowl. Add onion mixture, cheddar, mustard and thyme, stirring until well blended. Pack into an oven-proof ramekin or serving dish or a foil pan. Cover and refrigerate until serving, for up to 2 days.
- 4To serve, preheat the oven to 350°F or barbecue to medium-high.
- 5Heat dip, uncovered, in oven or on grill, for about 15 minutes or until hot and bubbling around edges. Stir and serve with thick pretzels for the dipping (the thicker the pretzels, the better chance that they won't snap and they'll hold more dip).
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Nutritional Facts for Roasted Onion and Cheddar Dip
Serving Size: 1 (41 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 116.2
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 6.4 g
- Cholesterol 31.6 mg
- Sodium 133.5 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.1 g
- Sugars 0.5 g
- Protein 4.7 g