SWEET ONION DIP

This dip brings back fond memories of my Grandmother. She passed away at 99 years young. She was a Pioneer. I didn't realize that until I was older. In the 1950's she built a home with an island in the center. There was a sink in the island..nobody did that then. She recycled. She composted. She conserved water (just because). She always had a big garden and ate organic. She loved to cook and entertain and she would TAKE PICTURES OF HER FOOD!!!!

One thing you could count on when you went to her house for dinner was this cute little appetizer she would serve during cocktail hour. It was mayonnaise, chopped onion, and Parmesan cheese, mixed together and spread on white bread with the crusts cut off. She would broil it until brown and then serve it on a pretty plate.

This dip has most of the same ingredients but less labor intensive. I like to serve it with bruschetta or warm bread. Cracker and hearty chips work well too. I served it with celery during Super Bowl but uh.....trying to make this healthy is a waste. It just doesn't taste very good.


SWEET ONION DIP

One baguette, sliced into 1/4" pieces

Olive oil

8 oz. pkg. cream cheese, softened

1 cup sweet onion, diced

1 cup mayonnaise

1 cup Parmesan cheese, grated

1 TBSP. black pepper, freshly ground

Heat oven to 350~. Brush slices of baguette with olive oil (both sides). Set the slices on a baking sheet and bake for 10-15 minutes. Remove from oven and let cool. Beat the softened cream cheese with mixer until smooth. Stir in sweet onion, mayonnaise, Parmesan and black pepper. Mix well. Pour the dip into a baking dish or baking dishes (ramekins). Make sure not to over fill above the rim. Bake for 35-45 minutes or until the tops are brown and bubbly. Remove from heat.

Serve warm or hot.

I like to use Trader Joe's par baked baguette and serve it warm.

Recipe from www.whiteonricecouple