My current snack

The night before Sylvi’s birthday party, I panicked and thought I needed to have a warm dip to go with the random bag of pretzels I felt compelled to purchase.  I made it, tasted it, declared it tasty and then packed it up to take to the party.  Once I got to the party room at the Children’s museum, I discovered that my mini crockpot never even started to warm the dip up, so I just packed it up and brought it home.

Honestly, it sat in the fridge for over a week because I was afraid it wouldn’t reheat well and I’d have to throw it away.  That’s right, pushing something to the back of your fridge is the best way to avoid it.  Anyway, my husband has hardly been home for the last few weeks and I’m finding myself getting hungrier and hungrier while I  try to stay awake long enough to say hello and the dip called to me.  It’s so warm and gooey and cheesy and flavorful.  I had caramelized the onions until they lost the bite and were sweet instead.  Even then, they were still too chunky for the style of dip I was going for so I added them into the food processor with the rest of the ingredients.  The result is a smooth dip that when heated retains that gooey, cheesy goodness that makes me glad that no one got to eat it at the party… just me, after the kids are in bed, curled up with a vapid Disney movie waiting for my husband to make it home from a night being the artist he is.

  • 1 large Vidalia onion
  • 2 cloves garlic, chopped
  • 1 cup shredded provolone cheese
  • 1/2 cup sour cream
  • 2 Tbsp. minced chives
  • 1 Tbsp Dijon mustard
  • hot sauce
  • salt and pepper to taste
Chop the onion and the garlic and saute slowly in olive oil until well caramelized.  In the bowl of a food processor, shred the cheese and then add in all the other ingredients.  At as much hot sauce as you like, but don’t leave it out… it really adds a different layer of flavor that you can’t miss!  Bake in a 375 degree oven for 15-20 minutes, until browned and bubbly.  Serve warm with crackers.

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