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Long time, no post, huh? I know I keep saying this but if you can just hang with me a little longer I promise that I will be back to posting 3-4 recipes a week. Promise.

Now, the occasion for this post…I’m participating in my very first virtual baby shower! A group of food bloggers are celebrating the upcoming arrival of Josie’s baby boy! I couldn’t be more excited for her. If you’ve been reading my blog for a while you know how much I love Josie and her blog, Pink Parsley. We’ve never met in person but for some reason I just know that we would be such good friends if we were close to each other. Josie  lives in the Atlanta area so I’m hoping we can finally meet sometime very soon when I’m down there visiting my parents.

Since I’m a fellow Georgia girl, I wanted to make a Southern-themed recipe for the virtual shower. I actually grew up about 45 minutes from Vidalia, Georgia so when I spotted this Baked Vidalia Onion Dip in my Southern Living Cookbook, I knew it was the perfect thing! You can’t have a party without a dip, right?

The dip was so easy to assemble and I know it would be a crowd-pleaser at any get together (especially with football season coming up!). Since you sautee the onions first, it really tones down the onion bite and really brings out the sweetness in  them.

The original recipe did not call for a breadcrumb topping but I thought it would be a nice addition. We enjoyed the dip with crackers but you could also try tortilla chips. Play around with the cheese mixture – I used a combination of cheddar and an Italian blend but I think it would be especially delicious with pepper jack or Swiss.

Big thanks to Annie for organizing the virtual baby shower! Please check out her blog to see all of the amazing things that everyone contributed!

Baked Vidalia Onion Dip
(Recipe adapted from The Southern Living Cookbook)

Ingredients:

2 tablespoons butter
3 Vidalia onions, diced
2 cups cheese (cheddar, swiss, jack, a mixture, etc)
1 cup mayonnaise (light is okay)
1 garlic clove, minced
1/2 teaspoon hot sauce
Dash cayenne pepper, optional for a little added heat
Salt and pepper, to taste
1/2 cup panko tossed with 1 tablespoon melted butter (for topping, optional)

Directions:

Preheat oven to 375 degrees. Prepare a two-quart baking dish with cooking spray.

Heat a large skillet over medium heat. Add butter and melt. Add onions and cook until softened and beginning to brown, about 5-7 minutes. Add garlic and cook for another minute.

In a separate bowl, stir together sauteed onions and garlic and rest of ingredients. Top with panko/melted butter mixture, if desired. Bake for 25 minutes and let stand 10 minutes before serving.

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Before I even get started on the recipe portion of this post, let’s talk about the current status of Bakin’ and Eggs. I am the first to admit that my posts have been few and far between. My schedule has been so insanely busy lately that I just haven’t had time to get in the kitchen and cook new recipes to blog about. We’ve been turning to a lot of old favorites and quick meals that while healthy and delicious, aren’t really blog-worthy. Perhaps the most sad of all is how little time I have had to bake lately. I really miss it. What time I do have, I’ve been putting towards updating my healthy living blog, Peanut Butter Runner.

There is a light at the end of the tunnel though. If you’ll just stick with me, I promise that I will resume to posting 3-5 recipes per week again soon. I am so ready to get back in the kitchen.

Now, on to the dip. I’m not the best when it comes to appetizer ideas. Give me a cheese plate and I’m a happy girl. We had friends over for dinner last night and I wanted to serve an easy, healthy, make-ahead appetizer. I thought of making hummus but while I still love to eat it, I’m a little over serving it to guests. I found this recipe for White Bean Dip from Giada and thought that it sounded like a great alternative to hummus.

The dip was so super simple to make and ready in under five minutes. It’s just a puree of white beans, parsley, lemon juice, olive oil, garlic and salt and pepper. If you wanted to mix it up, I think that it would also be great with basil instead of parsley. I served it with mixed veggies and pita chips. It was a perfect make-ahead summer appetizer!

White Bean Dip
(Recipe source Giada de Laurentiis)

Ingredients:
1 (15-ounce) can cannellini beans, drained and rinsed
1-2 garlic cloves (depending on how much punch you want to pack!), peeled and crushed
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt and freshly ground black pepper, to taste

Directions:
Place the beans, garlic, lemon juice, olive oil and parsley in a food processor or blender. Pulse or blend until the mixture is pretty smooth but still has some texture. Season with salt and pepper, to taste. Transfer to a small bowl and garnish with fresh herbs.

Yield: 6 servings

 

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corndip

While we were living in Birmingham, this corn dip seemed to pop up at a lot of parties. Who would think that a cold, creamy corn mixture would be delicious and addicting with Fritos Scoops? Yes, you heard me right…I said it – Fritos!  This dip is a cinch to put together and will bring people back to the dip bowl over and over…and over…and over.

This week I volunteered to bring appetizers to a family barbecue and I knew this dip was the perfect thing! My friend Lindsey from Birmingham sent me the recipe. As I expected, no one in the Charlotte crowd had tried the dip before but they all loved it.

Bring this dip to your next party!

Summer Corn Dip
(Recipe source my friend Lindsey)
Printable Recipe: Corn Dip

Ingredients:

1/2 cup light sour cream
1/2 cup light mayo
2 cans Mexi-corn, drained
2 cups sharp cheddar cheese, grated
1/4 cup green onions, chopped
1/4 cup red and green peppers, finely diced
Directions:

Mix together and chill for at least 30 minutes before serving. Serve with corn chips – recommended Fritos Scoops.

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