Sour Cream And Roasted Red Onion Dip Recipes

Steps:

• Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.

Steps:

• Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Arrange the onion slices in a single layer on the prepared sheet, leaving room between each. (Use 2 baking sheets if the onions won't all fit comfortably on 1.) Drizzle with olive oil, sprinkle with 1 teaspoon salt and the sugar and gently flip to coat, keeping the rings as intact as possible. Cook for 30 to 40 minutes, turning once, until soft and browning (It's O.K. if some parts get crisp and charred).
• Let the onions cool slightly, then transfer to a cutting board and roughly chop. (You want to have small pieces of onion without making a paste.)
• Transfer the onions to a medium bowl and add the sour cream, yogurt, mayonnaise, garlic, remaining 3/4 teaspoon salt, lemon juice and black pepper. Fold to combine.
• Transfer to a serving dish and garnish with minced chives. Serve with potato chips.

Steps:

• Preheat the oven to 400 degrees F.
• Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
• In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.

Steps:

• Toss 1 roughly chopped red onion with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 400˚, stirring occasionally, until golden, 25 to 35 minutes. Set aside to cool. Beat 8 ounces softened cream cheese with a mixer on medium-high speed until creamy, 1 to 2 minutes. Add 1/2 cup sour cream, 1/4 cup grated parmesan, 1 teaspoon Worcestershire sauce, 2 tablespoons each mayonnaise and sliced chives and the roasted onions. Beat until combined. Scrape into a serving bowl.

Steps:

• Mix mayo, sour cream, cheese and dressing mix until blended. Add peppers and 2 Tbsp. onions; mix well.
• Refrigerate several hours or until chilled.
• Sprinkle with remaining onions.

Steps:

• Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and sugar. Cook, shaking pan occasionally, until onion browns, about 10 minutes.
• Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.

Steps:

• Wash and chunk potatoes. Can peel if you want. I usually don't.
• Mix all ingredients except the parmesan cheese and toss with potatoes.
• Pour into a baking dish.
• Marinade for 30 minutes.
• Bake at 350 for 60 minutes or until fork tender.
• Sprinkle with the cheese just before serving.
• Time depends on size of potatoes.
• NOTE: Depending on your personal likes you can mix the potatoes and oil/seasoings in a bowl,marinade then just spoon the potatoes into an oiled or sprayed baking dish and then drizzle with as much of the oil/seasoning mixtue as you would like to use.
• Sour Cream Dip.
• Mix all ingredients. Chill for an hour.

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
• Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
• Refrigerate until ready to serve.