Trio of Dips
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ingredients
Caramelized French Onion Spread
- 3 tablespoons extra virgin oil oil
- 1 tablespoon unsalted butter
- 5 medium yellow onions, thinly sliced
- Salt and freshly ground pepper, to taste
- 1 cup white wine
- 8 oz cream cheese, softened and cubed
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 cup Gruyère cheese, grated and divided
Method
Step 1
Preheat oven to 350F degrees.
Step 2
Heat oil and butter on medium heat in a cast iron skillet. Once butter has melted, add onions. Season with salt and pepper.
Step 3
Stir occasionally for 20 minutes, until onions are a deep brown and very soft. Increase heat to high and add wine.
Step 4
Cook until wine has reduced. Remove roughly 3 tablespoons of onions from the skillet and set aside.
Step 5
Remove from heat and add cream cheese cubes and mayonnaise and mix until both are completely melted and combined.
Step 6
Add half the Gruyère and mix to distribute into the mixture. Spread into an even layer.
Step 7
Transfer skillet to oven and bake until heated through, about 20 minutes. Remove from oven. Set oven to broil.
Step 8
Sprinkle with remaining Gruyère. Return skillet to oven and broil for 2 to 3 minutes, just until cheese begins to bubble and brown in spots.
Step 9
Remove from oven and spread the dip on Wasa crisps, adding a few of the reserved onions on top. Arrange crisps on a serving platter. Serve immediately or at room temperature.
ingredients
Hot Crab Rangoon Spreadable Dip
- 1 8 oz package of cream cheese, cubed and room temperature
- 1/4 cup mayonnaise
- 1 teaspoon paprika
- 2 tablespoons fresh lemon juice
- Salt and freshly ground pepper, to taste
- 5 scallons, green and white parts, thinly sliced on a diagonal
- 1 cup jumbo lump crab meat
- 10 wonton wrappers, sliced into thin strips
- 1 cup grapeseed oil
Step 1
Preheat oven to 350F degrees. Lightly butter a 9x9 inch baking dish.
Step 2
Place cream cheese and mayonnaise in a bowl and mix until fully combined.
Step 3
Add paprika, lemon juice, salt, pepper into the bowl and mix to combine.
Step 4
Fold in scallion whites and half of the greens.
Step 5
Add lump crab meat and gently mix to combine.
Step 6
Pour mixture into baking dish and place in oven for 20 minutes.
Step 7
While baking, in a small pot heat oil to 350 degrees.
Step 8
Using a handful at a time, place wonton wrapper strips in hot oil to fry until golden brown and crisp, about 2 minutes. Remove strips from oil using a slotted spoon, drain on a paper towel lined dish. Continue to fry until all remaining strips are used.
Step 9
Remove hot spread from oven and top Wasa crisps.
Step 10
Garnish with fried wonton strips and scallion greens. Serve immediately.
ingredients
Spinach Artichoke Spread
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon red chili flakes
- Salt and freshly ground pepper, to taste
- 1 can (14 oz) artichoke hearts, drained and coarsely chopped
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 10 oz fresh baby spinach, coarsely chopped
- 1/2 cup Parmigiano Reggiano cheese, grated
- 1 tablespoon fresh lemon juice
Step 1
Melt butter in a large pan over medium heat. Sauté shallot and garlic until soft, 3–5 minutes. Season with salt and pepper.
Step 2
Stir in the chili flakes and mix to combine.
Step 3
Add artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes.
Step 4
Fold in spinach and mix until wilted.
Step 5
Toss in Parmigiano and cook until melted.
Step 6
Remove from heat and stir in lemon juice.
Step 7
Spread on top of Wasa Crisps. Serve warm.