KHTS Radio Santa Clarita Radio – Santa Clarita News
By Erin Walgamuth
My step-dad Jerry was visiting recently for our annual get together.
We love to share recipes, so he brought one with him
from an old Kraft Foods magazine. He had made the dip the previous weekend as per the directions, but wasn’t happy with the results. So, we decided to experiment as the dip recipe looked like it had potential.
from an old Kraft Foods magazine. He had made the dip the previous weekend as per the directions, but wasn’t happy with the results. So, we decided to experiment as the dip recipe looked like it had potential.Well, we ended up doing a pretty drastic recipe change-up and the end result was delicious.
This is a very simple recipe, and if you chop the onion ahead of time you could have it in the oven in five minutes flat! There were eight of us and we happily consumed the whole thing! How does that sound for an easy appetizer at the busiest time of year? Enjoy.
You will need
An 8” square or round baking dish
Olive oil or vegetable oil spray for the baking dish
Sharp knife
2 cup measuring cup
1 cup measuring cup
Measuring spoons
Whisk
Wooden spoon
Rubber or silicone spatula
Note-The recipe would be super easy to double!
We served the dip with crackers, baguette and corn tortilla chips. Everyone seemed to like the dip best with the tortilla chips.
Prep-time is about 15 minutes
Cook time is about 30 minutes
1 cup mayonnaise
1 cup plain Greek yogurt
1 teaspoon each salt, dried oregano, dried rosemary, dried basil, garlic powder
1 cup Quattro formaggio cheese blend, or a combination of shredded parmesan, asiago, pecorino and mozzarella cheeses
2 cups chopped sweet yellow onion
Put mayonnaise, yogurt, salt, herbs and garlic in a bowl and whisk to incorporate. Add the cheese and stir to incorporate. Add onion and stir well to incorporate.
Use the spatula to scrape mixture into the prepared baking dish and smooth the top. Bake dip in the oven for 30 minutes or until golden brown spots appear across the top. Cool until warm, but not hot, and serve.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
