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Creamy caramelized onion dip with roasted red peppers is perfect for any special occasion.
If you’ve been around food blogging for a while, chances are you have come across the beautiful blog My Kitchen Addiction. From promoting other bloggers in her Friday Favorites series, to helping others learn about cooking basics in the Kitchen Bootcamp, to posting beautifully shot seasonal recipes, Jen’s blog is a must.
I first met Jen last year at Big Summer Potluck, and had the chance to connect with her again at this year’s BSP. She’s just as warm and sweet as she is on her blog, which is why I am so happy to be able to help celebrate the little baby she will soon be bringing into the world.
Pregnancy is often hard, especially when it’s your first time. There is a lot of uncertainty surrounding you, from your own fears about parenting to how your friends and family now treat you. When you’re a new parent, you need extra love and support, and what better way for food bloggers to show that than with a virtual baby shower!
I don’t know about other people, but when I’m at parties I gravitate toward dips. So simple, so innocent… so easy to put a whole bunch in my belly without even noticing. I had a dip similar to this one back at our holiday party for the ATX Swappers, and even after all those months I couldn’t get it out of my mind. Being a food blogger, though, I couldn’t help but tinker with it, resulting in the creamy dip you see below.
When you mix up the dip, it might seem like there are too many vegetables, but trust me on this. You want a sweet bite of pepper and onion in every scoop.
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Caramelized Onion Dip with Roasted Red Peppers
Ingredients
- 1/2 pound red bell pepper, about 2 peppers
- 2 tablespoons butter
- 2 cups diced onion
- 8 ounces fresh goat cheese, chevre – not crumbles
- 4 ounces neufchatel cheese
- 1 tablespoon freshly snipped chives
- Salt and pepper to taste
Instructions
- Preheat oven to broil. Halve peppers and remove stem and seeds, then place cut-side down on a foil-lined baking sheet. Broil until skin is blistered and blackened.
- Meanwhile, melt butter in a saucepan over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized. This will take 20-30 minutes.
- When the peppers are done, remove them from the oven and place in a ziplock bag or a bowl with cover. Let the peppers cool until they are cool enough to handle, then peel off the skins and discard. If you have roasted the peppers long enough, the skin should peel easily. If it doesn’t come off, don’t worry, just proceed.
- Chop the peppers coarsely, and when the onions are nicely browned, add the peppers to the saucepan and mix well. Remove pan from heat. Add the cheeses and stir to melt. (You can return the pan to the heat if the cheese isn’t melting, but you don’t want it soupy.) Once the cheese is melted, season to taste.
- Spoon into a serving dish, scatter the chives on top, and serve warm with thick tortilla chips, crostini, or pita chips. This is equally delicious at room temperature or even cold – just note that when cold, you’ll need a knife to spread.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
This looks so good! Love the chives on top.
HA! I’m the same way when it comes to parties… I find the dips. And the funny thing is that I never make dips. Never. So, it’s a little strange to gravitate towards them. This one looks absolutely delightful and a great dish to bring to Jen’s baby shower.
Thank you so much, Megan! I am so surprised and speechless by all of the baby shower posts, and it means the world to me that I have so many amazing friends out there. The My Kitchen Addiction baby is going to be one lucky girl because she has so many supportive aunties (and uncles – Brian!) out there.
And, I absolutely adore dips, as well… Especially the pregnant version of me. 🙂 I am thinking this is a recipe that I can handle this weekend for some football watching with the hubby! I can’t wait to try it… The flavors sound amazing!
Sounds so creamy and delicious! And I hear you on the dips…I am the same way 🙂
This dip looks delicious and perfect for an upcoming book club meeting. Question: about how many onions does it take to yield 2 cups diced? Thanks very much for the recipe!
@Stacey, it was a little less than 1 large onion. You can always use chop the whole onion and save the extra for another recipe!
Caramelized onions and roasted red peppers – that is one amazing combination! What a perfect dip for a party!
You had me at “goat cheese.” 😉
Oh my goodness, this looks amazing! Even better, I could throw it together with stuff I already have — love that.
Congrats to Jen, and I look forward to checking out the other dishes, too! Thanks for this.
This looks scrumptious! 🙂
“I don’t know about other people, but when I’m at parties I gravitate toward dips. So simple, so innocent… so easy to put a whole bunch in my belly without even noticing.”
Pretty much sums up my role at any party. “I’ll be by the chips and dip, guys!”
This looks delish, I might try the recipe out for a potluck I have this Sunday!
Oh my gosh, these photos are making me drool! I’m impressed that you can make dip look so beautiful!
This dip is so perfect for a baby shower, and of course I love that it’s made entirely from scratch. Thank you so much for bringing it to Jen’s virtual shower! 🙂
Yet another reason we are soul mates – dips are the reason I *go* to parties. 🙂
Thanks so much for such a great post for the shower!
you had me at roasted red pepper! I’m adding this to my holiday food list!! my family will love it!