One of my favorite things about the holidays is being able to enjoy all my new fun toys. This year, those include new measuring cups, a KitchenAid stand mixer and a wonderful new food processor.
With New Year's Eve coming up, I knew exactly what to make — dip. Dips are fantastic for this time of year. They are easy to make, you can make them a day ahead to save time, and you can serve them with a variety of items, from chips to vegetables.
These two dips, a pan-fried onion dip and smoked salmon dip, are my favorites and a big hit in my house. I serve them with carrots, pretzels, crackers and slices of French bread.
Smoked Salmon Dip
- 8 oz. cream cheese, at room temperature
- 1/2 c. sour cream
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. minced fresh dill
- 1 tsp. prepared horseradish, drained
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 lb. (4 oz.) smoked salmon, minced
To start, cream the cheese in an electric mixer fitted with a paddle attachment until just smooth (or use a hand mixer). Add the sour cream, lemon juice, dill, horseradish, salt and pepper, then mix. Add the smoked salmon and mix well. Chill and serve with French bread or crackers. Enjoy!
Pan-fried Onion Dip
- 2 large yellow onions
- 4 Tbsp. unsalted butter
- 1/4 c. vegetable oil
- 1/4 tsp. ground cayenne pepper
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 oz. cream cheese, at room temperature
- 1/2 c. sour cream
- 1/2 c. good mayonnaise
To start, cut the onions in half and then slice them into 1/8-inch thick half-rounds. Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool. Next, place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Enjoy!