Caramelized Onion and Jalapeno Dip

Caramelized Onion and Jalapeno Dip 

Ingredients:

1 tablespoon canola oil

1 tablespoon butter

1 medium yellow onion, diced

2 cloves garlic, minced

1 jalapeno, seeds and ribs removed

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cream cheese, softened

1 tablespoon Worcestershire sauce

salt


Directions:

Heat canola oil and butter in a skillet until butter melts.

Once melted, add in onions, jalapenos and garlic. Cook, stirring often, until onions and jalapenos have caramelized, about 20 minutes. Be careful not to let the garlic burn or the dip will be bitter.

Remove the caramelized onion mixture from the pan and allow to cool.

While cooling, mix together the mayonnaise, sour cream, cream cheese and Worcestershire sauce. Once the onions/jalapenos have cooled stir them into the mayonnaise mixture. Cover and refrigerate for at least 30 minutes to let flavors meld. Taste and add salt if needed.

3 Cheese Artichoke & Spinach Dip

3 Cheese Artichoke & Spinach Dip 

Ingredients:

1 14.5 oz can quartered artichoke hearts

4oz Gorgonzola cheese

4oz cream cheese

1/2 cup freshly grated Parmesan cheese

1 cup spinach leaves

5 slices cooked bacon crumbled

Salt and pepper to taste

1 baguette, sliced at an angle

garlic clove

olive oil


Directions:

Preheat oven to 350 degrees

Combine all ingredients except pancetta in a 2qt baking dish
While the oven is preheating slice your baguette and lay the slices on a cookie sheet

Once the oven has preheated, cook the dip for 20 minutes, then stir.

When you remove the dip from the oven, turn on your broiler and place the baguette slices on the middle rack. Cook for 1-2 minutes. Keep an eye on these, the broiler can burn bread really fast, and all the garlic in the world won't make it taste good.

Remove the bread from the oven and rub the pieces with the clove of garlic and drizzle with olive oil.
Transfer the dip to a serving bowl, top with crumbled pancetta and lay the bread around the bowl.