Fresh Onion Chip Dip...The chilling time for this fresh-onion dip is an advantage because it helps the flavors blend-and it means you can make it up to a day ahead and tuck it in the cooler. Serve it with sea-salt-and-vinegar potato chips, root-vegetable chips, and/or veggie dippers.
Prep: 15 minutes Cool: 20 minutes Chill: 1 to 24 hours
1 1/2 cups chopped sweet onion (such as Vidalia)
2 Tbsp. butter1 8-oz. carton dairy sour cream
1/4 tsp. celery salt or garlic salt
1/4 tsp. coarsely ground black pepper
1/8 tsp. cayenne pepper
4 tsp. snipped fresh chives
Milk (optional)
Snipped fresh chives and coarsely ground black pepper (optional)
1. In a medium skillet cook onion in butter about 5 minutes or until tender. Cool.
2. In a blender or food processor combine cooked onion mixture, sour cream, celery salt, 1⁄4 teaspoon black pepper, and cayenne pepper. Cover and blend or process until nearly smooth. Transfer to a small bowl or totable storage container. Stir in 4 teaspoons chives. Cover and chill for 1 to 24 hours.
3. Before serving, stir in milk, 1 teaspoon at a time, as necessary to thin dip to dipping consistency. Sprinkle with additional chives and black pepper, if desired. Makes 1 1/2 cups.
saucepan baked beans...1 16-oz. can pork and beans in tomato sauce
1 15-oz. can navy or Great Northern beans, rinsed and drained
1/4 cup ketchup 2 Tbsp. maple syrup or packed brown sugar
2 tsp. dry mustard
2 slices bacon, crisp-cooked and crumbled
1. In a medium saucepan, combine pork and beans, navy beans, ketchup, maple syrup, and dry mustard. Bring mixture to boiling on grill side burner over medium heat; reduce heat. Simmer, uncovered, about 10 minutes or until mixture reaches desired consistency, stirring frequently. Top with bacon. Makes about six servings.
A yum start to my outdoor inspired menu!
More tomorrow!!
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