Sweet Onion “Crack-Dip” Recipe and Bountiful Dinner with KitchenAid

by on November 4, 2013

Hot Sweet Onion "Crack Dip" from WhiteOnRiceCouple.com

Stop everything and make this sweet onion dip recipe. Though the recipe is our creation, we can’t take credit for the nickname. It belongs to a little gathering of friends always labels it as “crack dip”. So when it came time to sharing it again in our cookbook, Bountiful, we lovingly added the new name to the final draft. Thankfully, our Abrams editor was open-minded enough to let us coin this term in print because  the nickname really is fitting. And delicious.

Our crack-dip is easy for even the newest cooks to make and for you over-achievers, this dip will still make you look good, like you slaved over the stove for hours. Be prepared for the applause that follows when everyone has a few bites.

Friends Jacques & Hasty Torres came to celebrate & they “thumbs-up” the book. iphone Photo credit: Dervla Kelly

Bountiful cookbook signing with WhiteOnRiceCouple.com in New York City

This sweet onion dip is a mish-mash of many things devilish, fattening and wonderful. Once in a while, you have to indulge and spoil yourself rotten with something warm, cheesy and comforting. You deserve it. We all deserve it and without these little moments of cheesy-joy, eating and cooking wouldn’t be half as fun or adventurous. And when all is said and done, you can fun a few miles around the track, sweat off a few pounds and start all over again.

Because this dip is so special to us, we wanted to make it in huge batches for our Bountiful cookbook signing with wonderful KitchenAid last week in the beautiful New York City, The Daily Meal kitchen that’s outfitted with KitchenAid appliances.

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.comWe taught how to roll the perfect spring roll. No floppies or burrito-sized here. iphone Photo credit: Dervla Kelly

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.comiphone view of the whole party eating together. It was so great to finally meet so many of our editors & NYC colleagues

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.com

The incredible folks on the KitchenAid team was led tirelessly by the amazing Rachel Barbarotta. Partnered with the awesome kitchen at The Daily Meal, we were able to have a beautiful New York City venue to hold a little dinner for our fellow editors, colleagues and handful of bloggers. At the dinner, we shared all made spring rolls together, poured proseco thanks to Mionetto and ate crack-dip till we dropped.

thanks to the amazing beauties who ran the show like pro’s : Rachel, Jill and Katie-Lee (love you!)

iphone Photo credit: Dervla Kelly

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.com

We arrived at The Daily Meal kitchen with two suitcases full of groceries. In fact, these New York City locals kinda giggled at us for rolling up two full-sized suit cases to the fourth floor kitchen. How else are two tourists supposed to bring up about 3 shopping carts full of groceries to feed a party of 40? Indeed, it was the most efficient way to arrive, ready to cook, with about 100 pounds of groceries. You New York City locals should try it!

After about three hours of prepping vegetables and fillings in the incredible KitchenAid equipped kitchen (the KitchenAid ice maker is to-die-for), we were ready to feed 40 guests. And no White On Rice Couple party is ever complete without cocktails. So Todd made a few pitchers of our pomegranate grapefruit gin cocktail. Done. This Bountiful dinner was already ready.

apparently we said something funny . They were laughing at us. ooops. bloopers. iphone Photo credit: Dervla Kelly

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.com

Rachel and her team made sure everyone had beverages  and crack-dip topped off. We made sure everyone rolled perfectly tight and plump spring rolls. Everyone seemed to behave and best of all, their rolls like amazing. The guests are now ready to pass on these spring rolling skills at their next dinner party. Some even might open up their own spring roll restaurant. Their skills are that crazy good.

Thanks to everyone at KitchenAid and The Daily Meal for hosting our Bountiful dinner! We’re so grateful for your support.

And to the rest of you, enjoy the sweet onion crack-dip! Warning— it’s addicting.

love,

diane and todd

some of the good-eaters before the feast iphone Photo credit: Deb Puchalla

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.comour cookbook editor at Abrams and photographer of the evening… Dervla!

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.comJacques and Hasty Torres zoom off in their motorcyle and Bountiful.

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.com

Where to buy Bountiful online? Here’s also a list of some great independent bookstores in your area. Please support them! For most of the independent bookstores, our book is available to order online was well as at the store and many have signed copies available.

Amazon
Indiebound
Book Larder, Seattle
Book Soup and Vromans, Los Angeles
Kings English, Salt Lake City, Utah
Powells Books, Portland, Oregon
Barnes and Nobles

Sweet Onion Dip - aka "Crack Dip"

Yield: Serves 4-6

Total Time: 1 hour 15 minutes

This recipe is from our cookbook, Bountiful. This dip was dubbed "crack dip" by friends who were over for an evening feast due to it's addictive nature. The name stuck and we've been calling that ever since. We've traditionally have served the dip with crackers or charred sliced of bread, however, with several friends needing gluten-free options, we've started serving it with crunchy vegetables such as radishes, jicama, celery, and carrots instead. We actually like the way the veggies help balance the richness of the dip better than that of the crackers or bread. It is also great to serve with heirloom tomatoes in the summertime. Amazingly good pairing. We'll also often make big batches, and then just dish out the un-baked dip into baking containers and then bake it whenever we need to serve it over a week or two span.

Ingredients:

  • 1 (8-ounce / 225-g) package cream cheese (at room temperature)
  • 1 cup (240ml) mayonnaise (preferably Best Foods brand)
  • 1 cup (100g) freshly grated Parmesean
  • 1 cup (160g) diced sweet onion
  • 1 tablespoon freshly cracked black pepper

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the cream cheese, mayonnaise, Parmesan, onion, and black pepper and until everything is thoroughly combined.
  3. Pour the mixture into a 6-inch (15-cm) baking dish or any oven-safe dish. Bake for 50 minutes to one hour, till everything is melted together. When the top crust is brown and almost burnt-looking, the dip is ready. The darker brown the crust becomes, the better the flavors are.
  4. Serve with your favorite crusty bread, crackers, slices of tomatoes, or crunchy vegetables such as radishes, jicama, carrots, and celery.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



{ 22 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar November 4, 2013 at 5:54 am

I can definitely see how this dip would be addicting. YUM!

Reply

2 tinasdeliciousdishes.com November 4, 2013 at 6:29 am

I ordered my copy of Bountiful over the weekend. Can’t wait to get it! Looks like y’all are having a blast promoting it.

Reply

3 Susan November 4, 2013 at 8:03 am

Well hot damn, this dip looks soooo good ,
a killer recipe. Congrats on the cookbook, I look forward
to picking it up!

Reply

4 Gerry @ Foodness Gracious November 4, 2013 at 8:29 am

What a fun event and I once took a huge bag of mixed cheeses on a flight to Utah…apparently I was the only person in the group who thought this was perfectly normal, including my kids who do un-normal stuff everyday :)

Reply

5 Jane San Jose November 4, 2013 at 8:43 am

Love your blog, recipes, pictures, the way you present your comings and goings,. Nice article on La. Times about your work, you both deserve it. Keep it up. Your Thai tea recipe is a huge success, got to try his one and also get your book with these amazing pictures.

Reply

6 Dani G. November 4, 2013 at 9:10 am

You kids are wicked! LOL.

Reply

7 Yasmin November 4, 2013 at 12:27 pm

This looks delicious! Do you know if anything could be substituted for the mayonnaise? I’d love to make this but have an aversion to mayo… :-(

Reply

8 White on Rice Couple November 4, 2013 at 12:31 pm

Yasmin– you could potentially try : sour cream? we’ve not tried it yet, but let us know if it works.

Reply

9 Yasmin November 4, 2013 at 12:44 pm

I’ll definitely give it a try and will report back! Thank you!!

Reply

10 Jody November 4, 2013 at 12:37 pm

What do you mean by “sweet onion”? Are you referring to a Maui onion? Thanks.

Reply

11 White on Rice Couple November 5, 2013 at 9:40 pm

Hi Jody,
There are many varieties of sweet onions. Maui onions, Walla Walla Sweets, and Texas Sweet onions are some of the most common varieties we see. They are a bit sweeter (hence the name) and have a more mellow bite to them, however, one can always use regular brown or white onions. Even shallots if you don’t mind going through all the work to prep them. Enjoy!

Reply

12 Emily November 4, 2013 at 8:41 pm

Best dip ever!

Reply

13 Vickie November 6, 2013 at 9:20 am

Love, love, love your blog. I am curious as to the large amount of kale on the assembly table in the photos…used in the springrolls or as a garnish?

Reply

14 Courtney November 6, 2013 at 7:13 pm

For anyone who can’t find Best Foods in their area, their brand name is Hellmann’s east of the Rockies. Here in Colorado, Best Foods and Hellmann’s live side by side in Mayonnaisical Harmony.

Reply

15 dervla November 8, 2013 at 9:09 pm

seriously that dip WAS crazy good … so wonderful to spend time with you guys. <3 <3

Reply

16 Xiaolu (6 Bittersweets) November 17, 2013 at 6:27 pm

This looks incredible! Can I pre-make this and reheat it just before serving? If so, at what temperature and how long would you recommend for reheating?

Reply

17 White on Rice Couple November 17, 2013 at 9:41 pm

We will usually bake it ahead of time and then serve the dip at room temperature if timing dictates. The texture changes when reheating. For us it is still fine reheated for home consumption, but for guests we prefer it best either freshly baked or baked and then at room temperature.

Reply

18 Cheryl December 12, 2013 at 2:40 am

40 years ago my mom started making something similar but much more work! She would mix Mayo (the Best kind) with a thawed bag or box of frozen diced onions. Then she would spread that stuff over slices of white bread that she had cut into 4 pieces & cut the crusts off. Then she would sprinkle Parmesan cheese over them… Put them on cookie sheets… Put them into the oven and broil them until they were nice and toasty looking! Seriously FANTASTIC! Scrumptious!!! You could eat a million of those little bites of Heaven. But your recipe looks like much less work and the addition of cream cheese… I wish she was around to try this recipe… I think she would say Yum! Yum!

Reply

19 erin c. February 4, 2014 at 12:38 pm

made this for a super bowl and it was a huge hit. it was almost all gone an hour after i pulled it out of the oven. i made it to recipe though i did use 2 tsp of pepper, about an extra 1/4 c of onions and i added about 1Tb of chives. will DEF make this again. may try it with some fresh rosemary [or another spice] and 50% sour cream, or cottage cheese or greek yogurt to lighten’ it up a bit.

Reply

20 Rachel Johnson November 23, 2014 at 2:02 pm

Can you make this recipe and let it sit overnight and then bake it the next day or does it need to be baked right away?

Reply

21 White on Rice Couple November 23, 2014 at 5:46 pm

Hi Rachel,
You can make it plenty ahead of time and use it when needed. We’ll often make large batches up to a week or more ahead of time and just bake a dish or two each day it is needed.

Reply

22 Rachel Johnson November 26, 2014 at 2:49 pm

Thank you so much for your reply! With so much going on this Thanksgiving I wanted to check if I could make it the day before, so that is what I will do. My whole family and I are obsessed with this stuff. Thank you again. Have a Happy Thanksgiving! xx

Reply

Leave a Comment

{ 13 trackbacks }

Previous post:

Next post:

Copyright © 2014 White on Rice Couple. All rights reserved. Designed by Todd & Diane. Built by Zel Creative