If you are looking for a super easy and delicious dip for Super Bowl or any winter party – this is it! You can pretty much serve this with anything but I tend to pair it with tortilla scoops and Bugles. Yes, I said Bugles! Fun for the fingers and taste buds. Carrot chips and celery would also go well with this dip.
1 medium sweet onion, finely chopped or 1 frozen bag of diced onions thawed and drained
2 packages cream cheese
1 1/2 cups shredded Parmesan cheese
1/4 cup Hellman’s mayonnaise (you may as well go all out – this is not a low fat recipe)
Mix all ingredients together and put in a medium baking dish. Bake at 350 for 20 minutes or until brown and bubbly.
This is not only pretty but also delicious! I made this for a Christmas Day late afternoon repast. I think I will also make for a New Years get together we are attending.
Slice French bread at an angle and brush with olive oil. Toast both sides under broiler. Arrange on tray and add: pepperoni or whatever meat you prefer, marinated mushrooms, sundried tomatoes in oil, marinated artichoke hearts, olives: Castelvetrano olives (nice unique teal color, has firm texture with a buttery flavor), kalamata olives (soft texture and salty with strong flavor), Sundried tomato stuffed olives (nice combination of flavors: salty, sweet), and marinated mozzarella balls.
I also made a cheese platter and was going to post but the photos didn’t come out. So, here are the details!
Three Cheeses –
Triple Cream Brie: soft cheese with a milder Brie flavor. I absolutely love this cheese and it’s a great addition to a cheese plate. I used the Wegmans brand triple cream.
Blue Cheese: Soft and very strong cheese. You either love it or you hate it. I used the Buttermilk Blue brand
Parmesan: Nice firm cheese that goes great with everything! I used the Belgioioso brand.
What makes cheese platters so entertaining is all the great bits you can serve with it. We used grapes, candied pecans, and cranberry orange bread. You can also add anything from the antipasto trey or I’ve also had jellies and dried fruits to accompany.
Baked Brie with Cherries
This is one of those recipes that I love – it looks complicated but it’s actually pretty easy and absolutely phenomenal! Trust me, you will love all the warm gooey deliciousness!
16 oz Brie wheel
Two canisters crescent dough sheets for baking
3/4 cup dried cherries or cranberries
6 T brown sugar
3/4 cup chopped pecans
1 egg, whisked
Preheat oven to 400 degrees. Cut the Brie wheel in half horizontally and set aside. Mix the brown sugar, cherries, and nuts together in a bowl. Unroll one crescent canister and roll out a little with a rolling pin. Spoon about half of the cherry and nut mixture in the center of the crescent dough. (this will eventually be the top) Layer one half of the Brie wheel on top of mixture. Layer the remaining cherry and nut mixture on top of the Brie. Top with the remaining Brie half. Then, start folding the sides of the dough up towards the center if the Brie wheel. You should be able to pull the dough together so it seals in all the ingredients. If not, unroll the second croissant dough and cut a circle to cover the seams. When the Brie is sealed carefully flip over onto a parchment covered cookie sheet. Use the remaining dough from the second canister for decorating by cutting shapes with cookie cutters and then placing on top. Brush the entire top with egg. Bake at 400 for 20-25 minutes or until the croissant is brown and crusty. Then, lower to 325 degrees and bake for another 10-15 minutes. Serve with water crackers or apples. Enjoy!
Blue Cheese Walnut Spread
This is not for the faint of heart as it is full of strong flavored ingredients. I happen to love it and most of our friends who have tried it absolutely love it.
1 cup Walnuts, chopped
1 6oz tub of crumbled Blue Cheese or Gorgonzola
1 small Red Onion, diced fine
1/4 cup Olive Oil
2 T Balsamic Vinegar
3 handfuls of Cilantro, chopped
Fold all the ingredients together. I serve it with apple or pear slices, and crackers. We’ve also tried it on top of steak filets. Thanks to my sweet friend, Betsy, for this one! Enjoy!