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!

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

Creamy Tarragon Onion Dip

Ingredients

• 1 six ounce cup plain yogurt
• 1 Tbs mayonnaise/miracle whip
• 1/4 cup minced scallions or white onions
• 1 Tbs tarragon
• 2 tsp lime juice
• 1 tsp hot pepper sauce

Mix all ingredients together and refrigerate for 1-2 hours.

Served especially well over Salmon.

Shared by Rachel Garrett

Cajun Dill Sauce

Ingredients

• 1/2 cup sour cream
• 1/4 cup mayonnaise/miracle whip
• 1/2 tsp garlic powder
• 1/2 to 1 tsp Cajun seasoning (depending on taste)
• 1 tsp lemon juice
• 2 Tbs chopped dill

Mix all ingredients and enjoy!  Served especially well over fish.

Shared by Rachel Garrett