Oven-Roasted Vidalia Onion Dip

Oven-Roasted Vidalia Onion Dip

An original 1970’s throwback staple, the dried-onion-soup-package-with-sour-cream dip was a special treat served at sleepovers and parties. Oven-roasting the onions, and stirring in fresh green onions, gives this updated dish a deliciously deep onion flavor. While we dig the ‘70’s vibe eating this dip with potato chips, the platter can also be updated and shared with some seasonal fresh raw vegetables such as cucumber, celery, carrots, radishes, baby peppers, cauliflower and more.

In this recipe, you let the oven do all the work; roasting the onions to caramelized sweetness before combining them with the remaining ingredients.

6 medium Vidalia onions, Papery parts peeled, cut into ⅛“ rings
¼ cup olive oil
kosher salt
2 cups sour cream, divided
2 tablespoons crème fraîche
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
dash hot sauce, or more to taste
freshly ground black pepper
4 green onions, thinly sliced, white and green parts

potato chips
seasonal fresh veggies: cucumber, celery, carrots, radishes, baby peppers, cauliflower

Heat oven to 425°F. In a large bowl toss the raw onion slices with the olive oil and 1 teaspoon of kosher salt, then pour on to a baking sheet. Roast, stirring every 15 minutes, until soft, darkened, and caramelized, about 1 hour to 1 hour 15 minutes. Strain off any excess oil and cool.

Add the cooled roasted onions to the work bowl of a food processor and purée until smooth. Add 1 cup of sour cream, crème fraîche, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, and purée again until smooth. Season to taste with salt and pepper. Transfer to a bowl, cover, and refrigerate until cold, at least 4 hours or overnight.

When ready to serve, very thinly slice the green onions. Reserve 3 tablespoons of the dark green parts, then stir the rest into the remaining 1 cup of sour cream with a ¼ teaspoon of kosher salt. Transfer the onion dip to a serving bowl, top with the sour cream/green onion mixture and gently swirl into the onion dip. Try not to over mix; you want the mixture to be swirled together. Add the remaining green onions on top and serve with fresh vegetables, potato chips, or both. Serves 8-10.

Summer BBQ Nachos

Summer BBQ Nachos

Create these tasty nachos using up any shredded leftover BBQ meat – chicken, pork, or beef. Just toss the meat with your favorite sweet BBQ sauce and top over tortilla chips. Add lots of cheese, green onions, jalapenos, cherry tomatoes, and fresh grilled or roasted corn off the cob.

1 cup grilled chicken, pork or beef
½ cup sweet BBQ sauce (we like Williams Sonoma Sweet Onion Applewood)
½ cup green onions, thinly sliced white and green parts
1 jalapeno, very thinly sliced
½ cup quartered cherry tomatoes
½ cup roasted corn on the cob, removed from cob
4 cups tortilla chips, we like the homemade version at Lucky’s
1 8-ounce package of Mexican Mix shredded cheddar cheese
½ cup sour cream
Juice of ½ lime
Zest of one lime
¼ cup chopped cilantro leaves

Shred the meat with two forks, add the BBQ sauce and mix thoroughly. Thinly slice the green onions and jalapeno, cut the cherry tomatoes into quarters, and removed the grilled corn from the cob; set aside.

Preheat the oven to 400ºF. In an oven-proof pan or cast iron comal pan add a layer of tortilla chips. Top the chips with 1/3 of the cheese, chicken, green onions, jalapeno, tomatoes, and corn. Repeat with two more layers of chips, cheese, and toppings. Place in the oven and bake for 15 minutes.

While the nachos bake, whisk together the sour cream with the lime juice. Place in a serving bowl then top with the lime zest. Remove the nachos from the oven and top with the fresh chopped cilantro. Serve the sour cream with the warm nachos.

Makes 4 servings.