Baked Three Cheese Onion Dip

One of the things that I love about the upcoming holiday season is also one of the things that I hate about the upcoming holiday season, namely all of the party food. I LOVE party food, but a person can get too much of that, and long for meatloaf and mashed potatoes. One thing I enjoy, particularly during a season of cold weather, is a hot dip. I have had this recipe in my stash for some time. I’m not sure as to the origin, but I will say that it is very good. Honestly, considering the rather mundane ingredients, I wasn’t expecting it to be as over-the-top delicious as it really is. Be sure to include the pickled yellow peppers. They are a rather recent discovery of mine and I love them! They’re not as hot as jalapeños, more flavorful (in my opinion), and are so good on sandwiches as well. You will be the hit of the party with this delicious crowd pleaser. If any is left over, which I doubt, it makes a wonderful sandwich spread, and super delicious filling for an omelet.

Baked Three Cheese Onion Dip

2 T. olive oil
1 medium onion, finely chopped
8 oz. cream cheese, room temperature
½ c. Duke’s mayonnaise
2 t. cornstarch
1 c. sharp white cheddar, coarsely grated, divided
½ c. Monterey Jack, coarsely grated, divided
¼ c. chopped Melissa’s pickled yellow peppers, + more for garnish
Kosher salt
Freshly ground black pepper
2 T. chopped chives

Preheat oven to 375° F. Heat oil in a medium skillet over medium heat. Cook onion, stirring occasionally, until golden brown, 10-12 minutes. Let cool.

In a medium bowl, with a hand mixture, beat cream cheese and mayonnaise until smooth and creamy.

Toss cornstarch, ¾ cup of cheddar, and ¼ cup Monterey Jack in a medium bowl to coat cheese. Add to cream cheese mixture along with the peppers and cooked onion; season with salt and pepper. Turn into a 1-quart baking dish and top with remaining cheddar and Monterey Jack. Bake until golden and bubbling, 20 to 25 minutes. Let dip cool five minutes, then top with chives and additional peppers. Serve with crackers, crudités, or slices of apple.

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Garlic Bread Dip

I’m not proud of this, but sometimes I have dip for supper. These days I’m busy and I just don’t want to be bothered. I wake up in the morning with the best of intentions of making an excellent meal, and by day’s end, whatever I can heat up in the oven and hold on my lap while watching the ball game works for me.

As you may know from my earlier post about Cheesy Garlic Bread, I do love my bread and cheese, particularly when garlic is involved. I recently ran across this recipe, cut it in half, altered it, and it made the perfect high-calorie, artery-clogging, dinner for baseball-watching me. I dipped ribs of celery and toasted bread cubes into it, but dip whatever you like. It’s going to be good no matter what.

By the way, if you have any dip left over, it is marvelous piled on top of fresh mushrooms and broiled. I used a cookie scoop to top these mushrooms, and broiled them until the tops were pleasantly bronzed. Delish!

Garlic Bread Dip

1 8-oz. pkg. cream cheese, softened
1 c. sour cream
1 T. Melissa’s roasted, chopped garlic
1 c. shredded mozzarella cheese
1½ c. Shredded Italian Blend Cheese
1 c. grated sharp cheddar cheese
Paprika
Garlic powder
Chopped fresh parsley
Toasted bread cubes or your dipping favorites

Preheat oven to 350°F. Spray a 1-quart baking dish with Pam. I used this one.

In a medium bowl and with a hand-held electric mixer, combine cream cheese, sour cream, garlic, mozzarella, Italian cheese blend, and cheddar cheese. Beat until all the ingredients are well blended. Spread in your prepared baking dish and bake for 20 minutes or until hot, and mixture bubbles around the edges. Remove from oven and sprinkle with onion powder, paprika, and chopped parsley. Serve.

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Can’t get enough baked dip? Try this Hot Corn Dip with sweet, fresh, summer corn.

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Baked Olive Cheese Dip

Brace yourselves my olive-loving friends, here is a recipe that is going to knock your socks right into the next century. I know there are a lot of you who love olives as much as I do, and if you are one of those people, stop what you’re doing and make this dip. Two kinds of olives and three kinds of cheeses make this loaded with flavor! Factor in scallions, garlic, and pepperoncinis, and you have a dip that is hard to stop eating. This is a good one my friends, from the brilliance of Martina McBride and found in her latest book Martina's Kitchen Mix. I have made so many recipes from this book that it’s looking pretty tattered. If you don’t have it, get it!

Baked Olive Cheese Dip

From Martina's Kitchen Mix

1 (8-oz.) pkg. cream cheese, softened
1 c. grated Parmesan cheese
1 c. shredded pepper jack cheese
¼ c. mayonnaise
2 garlic cloves, minced
½ c. roughly chopped green olives
½ c. roughly chopped black olives
1/3 c. rinsed, diced pepperoncinis
2 scallions, finely chopped (about ¼ c.),

plus more for garnish
Dried pepper flakes, for garnish
Crackers, toasted bread slices, or tortilla chips

Preheat oven to 350° F.

In a medium mixing bowl beat the cream cheese with the mixer at medium speed for two minutes. Stir in the Parmesan cheese, pepper jack, and mayonnaise. Beat at medium speed just until blended. Add garlic, green olives, black olives, pepperoncinis, and green onions, beating just until combined.

Transfer to an 8” baking dish and bake for 25 minutes or until golden brown. Serve with crackers, toasted bread slices, or tortilla chips. Garnish as desired.

This could be assembled and refrigerated up to one day ahead. Just let it come to room temperature before baking

Note from me: I used Kalamata olives that I rinsed, as well as blue cheese-stuffed green olives. It was wonderful! Use whatever olives you happen to have on hand, any of them would be good in combination.

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If you want an olive snack that is quick and easy, try these Blistered Olives.

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