Pan-Fried Onion Dip

Super Bowl meant trying out a new recipe or two. Chips and dip ~ a party requisite. We usually just buy a tub of Helluva. I thought I'd try my hand at a homemade version. This dip will reappear next football season, if not sooner. I really liked it. Thanks Brown Eyed Baker for sharing.

Pan Fried Onion Dip

Source: Brown Eyed Baker

Ingredients

2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise

Directions

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.

2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.

Roasted Red Pepper Dip

My new obsession - Stacy's Multigrain Pita Chips! YUM! Looking for anyway to get them - hummus, plain ~~ then I found this recipe. So far, I've taken it to 3 parties this holiday season. I love how healthy it is & how easy. I loved dipping it with veggies too~~ Try it for your New Years Eve Party!

Roasted Red Pepper Dip
Source: Ellie Kreiger - FoodNetwork

Ingredients
3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
1/2 cup walnuts
3 tablespoons unseasoned bread crumbs
1 tablespoon lemon juice
1 (16-ounce) jar roasted red peppers, drained
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin, plus more for garnish
1 tablespoon olive oil, plus 1 teaspoon for garnish
Salt
Pita Toasts, for serving

Directions
Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.

Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.

Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.

Serve with pita toasts.

Hungry Girl Buffalo Chicken Dip

There are 2 recipes. My friend, D, shared this one. Good! Makes you wonder if you ever want to make the full calorie version again?! Easy to make & a perfect appetizer for the Super Bowl!

Hungry Girl Buffalo Chicken Dip
Source: Hungry Girl

Ingredients
- 16 oz boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8-oz. fat-free cream cheese, softened
- 1/2 cup fat free sour cream
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 tbsp low calorie butter ( I used Brummel & Brown)
- 1/2 packet of Hidden Valley Ranch Dressing Dry Mix

NOTE: If you are feeling lazy, you can use two 9.75oz cans of white chicken meat in water (drained), instead of the grilled chicken, but the taste isn’t nearly as good as using actual grilled chicken breasts.

Directions
Preheat oven to 325 degrees. Rub chicken breasts with salt, pepper, garlic powder and onion powder. Spray a skillet with non-fat cooking spray, and set on med/high heat. Put in chicken breasts, and cook until brown on both sides and meat is cooked through. Once meat is cooked, cut it up into bite sized shredded chunks. Set aside. In a large, oven safe bowl, stir cream cheese and butter until smooth. Add in chicken and other remaining ingredients, and mix until thoroughly combined. Bake in the oven for about 20-25 minutes, or until dip has heated all the way through.

Entire recipe makes 12 servings
Serving size is approx 1/2 cup
Each serving = 2 Point Total

I served with celery. Can use the regular dip implements as well!

Pizza Dip

We love all things pizza - So I couldn't resist trying this recipe. I made this 2 times this weekend and both times it all went. Served with baquette or pita chips. Both were good!

Pizza Dip
Source: Cater-Hater Blog

8 oz. cream cheese
1/2 cup sour cream (I used greek yogurt)
1 tsp. dried oregano (heaping tsp., for more flavor)
1/4 tsp. garlic powder
1/8 tsp. crushed red pepper flakes
1/2 cup your favorite pizza sauce (or 1/2 cup tomato sauce mixed with pizza seasonings)
1/2 of a pepperoni sausage, chopped small (but not sliced), that will equal about 1/2 cup
1/2 cup sliced green onion
1/4 cup chopped green bell pepper
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Beat together the cream cheese, sour cream, oregano, garlic powder and crushed red pepper flakes. Spread into a 9-inch pie pan. Spread the pizza sauce over the top. Sprinkle with the pepperoni, onions and peppers. Bake for 10 minutes. Remove from the oven and sprinkle with the cheese.
Note: Make sure your cheese doesn't end up in one big clump in the middle. Sprinkle cheese evenly over the dip to ensure that it won't bake together, which will make it hard to get the dip out.
Return the dip to the oven and bake for 5 more minutes until golden.