Warm Roasted Mushroom Green Onion And Cheddar Dip Recipes

MISS BROWN'S 5 ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a cast-iron skillet over medium heat. Add the green onions, red onion, Vidalia onion, white onion and brown sugar and saute for 10 to 15 minutes, stirring occasionally. Add the vinegar and Worcestershire and continue cooking until the onions are very soft and a caramel color, another 4 to 5 minutes. Stir in the cream cheese until it is melted into the onions. Remove the mixture to a large bowl, then stir in the sour cream, mayonnaise and chives. Transfer to an 8-inch square baking dish and top with the Parmesan. Bake until golden and bubbling, 15 to 20 minutes. Serve with crostini or crudites.

WARM ROASTED MUSHROOM, GREEN ONION AND CHEDDAR DIP

Steps:

• Preheat oven to 425 F (220 C).
• On a rimmed baking sheet (line with foil for easy clean-up), combine mushrooms, melted butter, thyme, rosemary and pepper to taste.
• Roast for about 30 minutes, stirring twice, or until mushrooms are browned and dry. Let cool.
• In a bowl, mash softened cream cheese. Stir in roasted mushrooms, cheddar and green onion. Pack into a baking dish. Bake right away or cover and refrigerate for up to 2 days.
• When ready to serve, preheat oven to 350 F (175 C). Uncover and bake for 20 to 30 minutes or until hot and bubbly. Serve with a baguette for spreading the dip onto, or vegetables for dipping.

ROASTED ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
• In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.

BAKED ONION CHEESE DIP

Steps:

• In a food processor, combine the cheeses, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions. , Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.

SOUR CREAM AND ROASTED RED ONION DIP

Steps:

• Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Arrange the onion slices in a single layer on the prepared sheet, leaving room between each. (Use 2 baking sheets if the onions won't all fit comfortably on 1.) Drizzle with olive oil, sprinkle with 1 teaspoon salt and the sugar and gently flip to coat, keeping the rings as intact as possible. Cook for 30 to 40 minutes, turning once, until soft and browning (It's O.K. if some parts get crisp and charred).
• Let the onions cool slightly, then transfer to a cutting board and roughly chop. (You want to have small pieces of onion without making a paste.)
• Transfer the onions to a medium bowl and add the sour cream, yogurt, mayonnaise, garlic, remaining 3/4 teaspoon salt, lemon juice and black pepper. Fold to combine.
• Transfer to a serving dish and garnish with minced chives. Serve with potato chips.

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

WARM ONION GARLIC DIP

Steps:

• Prepare campfire or grill for medium-low heat. Combine all ingredients in a large bowl. Spread mixture in the bottom of a 8-in. disposable foil square pan. Lightly cover with nonstick foil., Place pan on a grill grate over a campfire or on grill until lightly browned and bubbly, about 25 minutes. Serve with vegetables and crackers.

SOUR CREAM MUSHROOM DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top.
• Bake in the preheated oven until the cheese has melted, about 20 minutes.

BAKED SWEET ONION CHEDDAR DIP

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
• Spread into a lightly pan sprayed small-ish baking dish.
• Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
• Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
• Serve hot or warm with crackers, bread, or raw veggie dippers.
• Makes about 6 servings. I usually make a double batch! :).
• Source: I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.