Perfect for your Super Bowl Party…..or anytime of the year

CARAMELIZED ONION DIP

Better than any onion dip you’ve ever had. Sweet and creamy, with just a bit of a bite. Serve it with potato chips, tortilla chips, crackers, veggies or pretzels.

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 large yellow onions – peeled, cut in half and sliced thinly
• Salt & white pepper, to taste
• 2 tablespoons dry white wine or chicken broth
• Hot sauce, to taste (I like a lot!)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 4 ounces whipped cream cheese

Heat the oil and butter in a sauté pan over medium heat.  Add the onions and sauté, stirring often over medium heat for about 10 minutes.  Season the onions with salt and pepper and reduce the heat to low.  Cook 20 minutes more or until the onions are golden brown and caramelized.  Increase the heat to medium and add the wine to deglaze.  Scrape up any bits from the bottom of the pan, then remove the pan from the heat and let the onions cool to room temperature.

In a large mixing bowl, whip together the sour cream, mayonnaise and cream cheese until smooth.  Add the cooled, caramelized onions and mix to blend well.  Add the hot sauce and adjust the seasonings. Serve at room temperature.

Makes about 2 Cups

REUBEN DIP

If you love Reuben sandwiches, you'll love this dip! Serve it with toasted cocktail rye bread for dipping.

• 8 ounces cream cheese, at room temperature
• 2 cups shredded Swiss cheese
• 1/4 cup ketchup
• 1/2 cup mayonaise
• 1 teaspoon sweet pickle relish
• 1 cup corned beef, chopped
• 1/2 cup sauerkraut, rinsed and drained
• 1/4 cup grated Parmesan cheese

Preheat oven to 375°F.  Mix together the cream cheese and 1 cup of the Swiss cheese in mixing bowl.  Spread the mixture onto the bottom of a 9-inch pie plate.  Combine the ketcup, mayo and relish to make Russian Dressing  Spread an even layer on top of the Swiss cheese.  Top with the corned beef, then top with the sauerkraut.  Top with the remaining dressing.   Top with the remaining Swiss cheese and Parmesan cheese. Bake for 20 to 25 minutes or until the dip begins to bubble and the cheese is melted. Makes One 9-inch Pie Pan of Dip.