Showing posts with label onion dip. Show all posts
Showing posts with label onion dip. Show all posts

Wednesday, October 5, 2011

Warm Onion Dip

MLK 005Have you been to a lot of drop-ins and parties lately? Seems like I’ve been to a lot more than usual. Maybe people are getting tired of the Recession that Shall Not End and are wanting an excuse to have some fun?

Since I’ve been out so much lately, I’ve eaten more than my fair share of the world’s onion dip. And I’ve noticed that the onion dip is almost always served cold.


I do enjoy cold onion dip…except lately when I’ve gotten a little tired of it. Plus, it’s kind of chilly outside, especially after the sun goes down. So here’s an old recipe for some warm onion dip. I’m using Vidalias because I’ve still got some, but you could use any sweet onion…and any kind of cheese. Maybe a 5-cheese blend? You could even broil this as a spread on bread. Lots of tasty possibilities!

I’ve found that a low-fat mayo helps keep the dip from being too oily.

Warm Onion Dip

2 cups Vidalia onions (or any sweet onion), chopped fine
2 cups grated Swiss cheese
8 oz. cream cheese
1/2 cup light mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 t garlic salt

Preheat oven to 350. Combine the ingredients and scoop the mixture into a small casserole dish. Cook at 350 degrees for 25 minutes. Serve on crackers or French bread.

Hope you’re having a good start to your fall!

MLK 004 MLK 007


Finger Lickin’ Dead (Riley Adams)
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Wednesday, June 22, 2011

Vidalia Onion Dip


First of all, thanks to Dave at My Year on The Grill for featuring a finger lickin’ good review of both my new release, Finger Lickin’ Dead, and my peach cobbler recipe! Thanks Dave!

One fun thing about summer is the catching-up I get to do. You know how the fall and spring can be—always so busy! So it’s fun to actually hang out and really visit with friends—at the pool, cookouts, and little get-togethers.

Usually, to make things easy, we all bring a little something to eat and share with others. Of course, there are always a ton of dips at these gatherings—which is great for me, because I love them! But the dip that I frequently bring is a little bit different from some of the others…and everyone seems to really enjoy it.

It’s also a featured recipe in Finger Lickin’ Dead. :) Because Lulu likes quick and easy almost as much as I do.

Vidalias are a favorite onion of mine—sweet and Southern. But any sweet onion will do. Soak them as long as you can because it really does bring out the sweetness and flavor in this dip.


Lulu’s Vidalia Onion Dip

5 or 6 sliced Vidalia onions
¾ cup sugar
¾ cup vinegar
2 cups water
½ cup mayonnaise
1 teaspoon celery seed

Thinly slice the onions and soak them for 2 to 4 hours in the vinegar, sugar, and water. Drain well. Toss onions with mayonnaise and celery seed. Serve on crackers.

Another oven-free recipe! :) (Fingers crossed these 100 degree days will end soon!)

Delicious and Suspicious (Riley Adams)
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