Friday, November 14, 2014

Baked Onion Popper Dip

This recipe is a marriage of two of the most popular dips I make. I have a friend, Mark, who requests Baked Onion Dip whenever we have a gathering. I can't leave home without it.  Many other friends request Popper Dip. Both are yummy mixtures of cheesy goodness, with just a touch of tasty veggies for good measure. You can't go wrong with either dip...and together they are pure heaven! 

If you're having a large gathering, this recipe is the perfect party recipe for you! Once everything is mixed together and bubbling away in the Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker, you can relax until party time.  You can mix everything ahead of time and set the timer to begin cooking whenever you're ready. Just a quick topping of browned bread crumbs and you're set to entertain! That's the joy of this particular slow cooker. It allows you to get everything prepared and then you can set the timer to begin cooking a couple of hours before the party. The slow cooker does all of the cooking while you get yourself ready or while you enjoy a pre-party cocktail. If you're taking it to go, there are handy clips to keep everything in place! Enjoy!

Baked Onion Popper Dip
by Mary

3 large onions, diced
2 Tablespoons butter
8 ounces mozzarella cheese, shredded
8 ounces cheddar cheese, shredded
8 ounces Swiss cheese, shredded
16 ounces cream cheese, softened
1 cup mayonnaise
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon dried parsley
1 Tablespoon Mexican green chile powder
12 jalapenos, seeded and diced
2 6-ounce cans green chiles
Salt and pepper to taste

Saute diced onions in butter over low to medium heat until lightly golden.  Set aside to cool.

Mix the cheeses with the mayonnaise and seasonings in a large bowl.  Add fresh and canned peppers and onions.
Mix until well blended.

Spray crock with cooking spray and put cheese mixture into your Hamilton Beach Set & Forget 6 Quart Programmable Slow CookerSet slow cooker to high and cook for 2 hours, until hot and bubbling. You could also set for low and cook for 3-4 hours.

Before serving, top with browned breadcrumb topping (recipe below.) Serve with tortilla chips.

Breadcrumb Topping:
2 Tablespoons butter
1 cup breadcrumbs
1/4 cup grated Parmesan or Romano cheese
2 teaspoons dried parsley
Salt and pepper

Melt butter in small skillet. Add breadcrumbs and slowly toast until lightly browned. Add grated cheese, parsley, salt and pepper. Sprinkle over dip and serve.

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