How To Cook Cheesy Onion Artichoke Dip

How To Cook Cheesy Onion Artichoke Dip

TOTAL TIME: 1 hr 15 min

Prep: 10 min

Inactive Prep: --

Cook: 1 hr 5 min

 

YIELD: 8 servings

LEVEL: Easy

 

 

 

 

 

 

 

 

Ingredients

• 1 teaspoon olive oil
• 1/2 onion, thinly sliced
• Salt and pepper
• One 8-ounce package Neufchatel-style cream cheese, softened
• 1/2 cup light mayonnaise
• One 14-ounce can artichoke hearts, drained and chopped

• 3/4 cup shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan
• Dash hot sauce, such as Texas Pete's
• Dash Worcestershire sauce
• 4 green onions, thinly sliced (reserve half for garnish)
• Serving suggestions: crackers, tortilla chips, crostini or veggies

Directions

Heat the oil in a nonstick medium skillet. Add the onions, season with 1/4 teaspoon kosher salt and cook over low heat, stirring frequently, until caramelized, 25 minutes; set aside.

Preheat the oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand-held electric mixer until smooth; beat in the mayonnaise until smooth. Add the reserved caramelized onions, the artichoke hearts, mozzarella, Parmesan, hot sauce, Worcestershire and half of the green onions. Add an additional 1/4 teaspoon of salt and some black pepper to taste and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish and bake until the top is golden brown, 30 to 40 minutes.

Serve hot with crackers, tortilla chips, crostini or veggies. Garnish with the remaining green onions.

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Originally from FoodNetwork.com 

 

 

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How to Cook French Onion Soup

How to Cook French Onion Soup Recipe

A dish of this soup will fulfill your taste buds. It's a flawless decision for cool winter months and completely delectable when finished with softened cheddar baguettes! 

This is one of the soups that I don't make all the time. It is not on account of I don't care for it or it's hard to get ready yet essentially in light of the fact that I can't deal with the onions. For reasons unknown my eyes are super delicate and each time I cut an onion I cry and cry and cry. I've attempted every one of the traps however nothing has helped as such. The main thing I haven't attempted yet are goggles… 

Presently envision me cutting not one but rather 5 onions! Tears were running down my face and I couldn't stop them thus I continued leaving the kitchen and wiping my tears, taking outside air and returning back to cutting. It had taken me around 30 minutes, genuinely! 

So I caution you! Include a great deal of additional time to the planning on the off chance that you are similar to me! Furthermore, on the off chance that you know of any route how to "survive" cutting onions, I implore you, please let me know!

Step 1: Ingredients:

4-5 Large Onions

1 liter Chicken/Beef stock

250ml (1 Cup) White Wine

80g (3/4 of a stick) Unsalted Butter

1-2 Bay Leaves

Salt & Pepper to taste

For the cheese baguettes

1 Medium Baguette

Grated Cheese (e.g. Gruyere)

Makes: 4-5 portions

Time: Preparation: 10-15 mins + Cooking: 40 mins

Step 2: Directions:

Melt the spread in an extensive pot. Include the onions cut into half adjusts and cove clears out. Caramelize the onions for 20 minutes, mixing every so often. Pour in the wine and cook until all is dissipated. 

Include chicken/meat stock and water

(1 liter or more). Convey to the bubble, include salt and pepper and cook for a further 10 minutes. 

Cut the baguette into round cuts, place them onto a preparing plate lined with heating paper and top with ground cheddar. Place under flame broil for a few minutes or until the cheddar has liquefied and the baguettes' edges have pleasant chestnut shading. 

Just before killing the soup, taste it again to check whether some additionally flavoring is required. 

Serve in a dish with baguettes on the top. 

Appreciate & Enjoy!

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