Caramelized Onion Dip

This easy-to-make caramelized onion dip was well received at the Garrett's Wine and Dine last weekend. I hope you enjoy it too!


Ingredients:

• 1 & 3/4 C mayo (I use the reduced fat olive oil mayo)
• 2 C swiss cheese 
• 1/2 sweet onion (about 2 cups)
• 1 T butter
• 1 T paprika

 Instructions:

1. Thinly slice your onion into about 2 cups. 
2. Melt the butter in a frying pan and sautee with onions until caramelized.
3. In a medium bowl, combine mayo and cheese. Slowly stir in the caramelized onions.
4. Spread into a pie pan or 8x8 baking dish. 
5. Sprinkle paprika on top.
6. Bake for 30 minutes at 350.

It's really that easy. Serve with crackers and enjoy!

Crab and Artichoke Dip

I've made this cheesy Crab and Artichoke dip for a couple of Wine and Dines now- and I'm happy to report it's been very well received. All credit goes to my mother Kimberly for graciously passing down all of her favorite recipes to me.

Ingredients:

• 1 can lump crab meat (drained)
• 1 can quartered artichoke hearts (drained and cut up a bit)
• 1 (2 c) container of grated Parmesan cheese
• 3/4 c. mayonnaise (we use the Kraft Olive Oil low fat mayo and it works great)
• 1/2 tsp. garlic powder
• 1/2 tsp. hot sauce (this is optional, though I always use it and it's never too spicy)
• Fresh parsley

Instructions:

1. Preheat oven to 375 and pam-spray a pie plate.
2. Combine all ingredients, except parsley, in bowl and spread into pie plate.
3. Top with chopped parsley and bake for 35-45 minutes.
4. Serve with wheat crackers like Pepperidge Farms or Entertainer brands.

My mother serves this in a pie plate but I've also used a regular 8X8 pan with success.

Enjoy!

Mini Italian Flags

Quite possibly the laziest yet most delicious little appetizer ever thrown together.

Mini Italian Flags:

Ingredients:

• 1 thin baguette
• 1 jar of sun dried tomatoes
• 1 jar of pesto
• 8 oz. of reduced fat cream cheese

Instructions:

1. Slice the baguette into thin rounds. Toast lightly. I'd guess about 2 minutes on broil.
2. Top with cream cheese. Toast lightly again- this time baking at 375 for 4-5 minutes.
3. Finish with a spread of pesto and top with 1/2 of a sun dried tomato

 They look festive, taste delicious and take minutes to assemble.

Roasted Red Pepper and Artichoke Dip

Ingredients

• 1 cup grated parmesan cheese
• 1/2 cup mayonnaise or salad dressing
• 1 (8oz) package cream cheese, softened
• 1 small garlic clove
• 1 (14 oz) can artichoke hearts, drained and finely chopped
• 1/3 cup finely chopped roasted red bell pepper

Instructions

1. Head oven to 350F
2. Combine Parmesan cheese, mayonnaise, cream cheese and garlic.  Mix until smooth
3. Add artichoke hearts and roasted red peppers; mix well.
4. Spread in an ungreased 9 inch oven-safe dish
5. Bake at 350 for 20-25 minutes or until thoroughly heated

Serve warm with crackers, cut-up fresh vegetables, or baguette bread slices.

Shared by Katee Horak