FRENCH ONION DIP
- 2 Tablespoons extra-virgin olive oil or avocado oil
- 1 medium leek, white and light green part only, diced
- 1 cup (8 oz) full-fat sour cream
- 1 cup (8 oz) full-fat plain Greek Yogurt
- ¾ teaspoon onion powder (or granulated onion)
- ¾ teaspoon sea salt
- serving suggestions: potato chips, pretzels, veggies
- Heat the oil in a medium skillet over medium heat. Add the leeks and sauté. Once they start to develop a little color, turn the stove down to medium-low. Continue stirring until the develop even more color, then turn the stove down to low. Continue cooking a low for a few more minutes until golden brown. The whole process should take about 10 minutes.
- Meanwhile, combine the remaining ingredients in a bowl. Add caramelized leeks and stir to combine. Refrigerate until ready to serve.
-I highly prefer leeks in this recipe because they are a bit milder than an onion and seem to melt into the dip once caramelized. However, if you can’t find leeks or don’t have any on hand, you can substitute a small diced onion in its place. You still want to caramelize the same way; it will just take longer than the leek.
-To dice the leek, make 4-6 lengthwise cuts down the leek, leaving the root end intact. Then make cuts crosswise down to the root end and you should end up with a dice.
-This dip can be made 3 days in advance and is even more delicious if it can sit in the fridge overnight before serving.
This recipe was contributed by Robin Barrie, a Westport-based nutritionist.
INGREDIENTS (serves 4-6):
- 1 Tbsp olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 chipotle pepper plus 1-2 tsp of sauce adobo sauce
- 1 red/orange/yellow bell pepper, diced
- 1 jalapeno, deseeded and diced (optional)
- 1½ cups Otamot Organic Essential Sauce
- 1 cup vegetable broth
- 1/2 cup water
- 2 15-ounce cans no salt added white beans (or beans of choice), drained and rinsed
- 2 cups fresh spinach
- 1 pound ground meat of choice (I use ground chicken!)
- Heat olive oil in pan on medium high heat. Add onion and garlic and sauté 5-7 mins until they begin to caramelize.
- Add ground meat and cook until opaque or almost cooked through.
- Add this mixture plus all other ingredients to crockpot/slow-cooker. Set for 5-7 hours on low, and ENJOY when it’s done!
- Heat the olive oil in a large pot on medium high heat. Add the diced onion and sauté until they begin to caramelize, about 5-7 minutes. Turn down the heat to low, add the garlic, chili powder, cumin and paprika and sauté until the mixture is fragrant, 1-2 minutes more
- Finely chop one chipotle pepper and add to pot with 1-2 tsp of the adobo sauce from the can, the diced bell peppers, spinach, and the Otamot Organic Essential Sauce.
- Add the vegetable broth, water, and beans to the pot, and season with kosher salt and black pepper as desired. Increase the heat to bring the chili up to a boil then reduce heat to low.
- Sauté ground meat in a separate pan until opaque/almost cooked through, and add to pot.
- Simmer for 30-45 minutes to allow all the flavors to blend together.
- Serve the chili in bowls and garnish with your choice of crackers, diced onion, cheese, yogurt/sour cream, diced avocado, chopped cilantro, and/or freshly cracked black pepper as desired.
For more delicious recipes from Robin, follow her @Robinbarrie
This recipe was shared by Chicago Food Blogger The Kittchen, a favorite of ours!
- 1 1/2 cups 1% or 2% Milk
- 1/4 cup Flour
- 1 1/2 cups Sharp Cheddar Cheese, cubed (I used yellow cheddar)
- 2 1/2 cups Rotisserie Chicken, shredded (this was all the meat from 1 chicken)
- 1/2 – 3/4 cups Franks Hot Sauce
- 2 tablespoons cup Blue Cheese
- Serve with Tortilla Chips
- Place the shredded chicken in a bowl, and pour the Franks hot sauce over. It will take about 3/4 cup of completely soak the chicken, but you might want to use less sauce if you want to make a more mild dip. Plus, you can always add more hot sauce later.
- Heat the milk in a saucepan over medium heat. Whisk in the flour until it is completely incorporated. Bring the milk and flour mixture to a slow boil, while whisking frequently. Once the mixture boils, stir constantly, letting the sauce thicken for 1 minute.
- Add the cheese to the sauce, and stir until melted. Then season with salt and pepper to taste. Reduce the heat to low.
- Stir the chicken into the sauce. Taste the sauce and add more hot sauce if you like.
- Pour the dip into a bowl, top with the blue cheese, and serve immediately with some dips. Or if you aren’t serving the dip right away, keep the dip warm in a 300 degree oven, and add the blue cheese once you are ready to serve.
This is Layla’s mother-in-law’s recipe!
1 8 oz can of artichokes
1 cup of mayo
1 cup of grated parmesan cheese
2TB dried onions/oregano/garlic powder/pepper
- Drain artichokes and cut into small pieces.
- Place in casserole dish.
- Bake 30 minutes until crust forms.
- Serve with crostini or dry wafers. Enjoy!