Happy Memorial Day!
It's such a beautiful sunny day and although I have yet to decide what I am going to cook for my family today, I did decide that dip must always be part of any holiday meal.
My daughter and I were looking to create a quick, one pot dip recipe.
Well, actually this was her idea because she didn't want dishes.
Normally, when I make onion dip I always saute the onions for about 20 minutes.
Today, my daughter said, "Ma' it's just for us, just put the onions in the bowl and mix it all together, they will cook when we bake the dip."
I must admit, the kid was correct!
The onions came out so sweet and tender, it really didn't need to be cooked separately. I can truly get into this one pot dip idea.
It's spicy, cheesy, and dipilicious!
We sat down with a whole bunch of crackers and didn't move until the dip was almost gone!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6
Ingredients:
2 medium red onions, sliced into half moons
1 jalapeno, diced
1 cup jack cheese, grated
1 cup sharp cheese, grated
1/2 cup Parmesan cheese, grated
1 cup mayonnaise
4 ounces cream cheese, room temperature
4 ounces sour cream
1 teaspoon garlic, minced
1 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon parsley flakes, dried
1/2 teaspoon chili powder
Directions:
Preheat oven to 350 degrees. Spray a medium casserole dish with cooking spray. Mix all ingredients together in a large bowl.
Place dip into casserole dish and bake for 40 minutes.
Broil for 3-4 minutes to brown top of dip.
Serve with crackers and corn chips.
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