Jan 14th

January E-Newsletter Recipes

Roasted Onion Dip


  • 2 large yellow onions, halved, peeled and thinly sliced
  • 1 tablespoon vegetable oil
  • Salt to taste
  • 2 leeks, halved lengthwise, rinsed and thinly sliced (white and light-green parts only)
  • 1½ cups Darigold sour cream
  • ⅓ cup minced shallot
  • 2 tablespoons thinly sliced chives
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Pinch cayenne pepper
  • Assorted vegetables
  • Pita chips


Heat a large, heavy skillet over medium-high heat and add the onions. Cook until they soften and begin to brown (about 5 minutes). Add the oil, season with salt and continue cooking until the onions are very soft and caramelized (about 5 minutes). Stir in leeks and cook until softened (about 3 minutes). Transfer to a bowl to cool.

When cooled, stir in the sour cream, shallots, chives, lemon juice, Worcestershire and cayenne. Season with salt to taste. Serve with the vegetables and pita chips.  Makes about 10 servings.


Roasted Corn and Pepper Dip 


  • 2 cups fresh or frozen (thawed) corn kernels
  • 1 red bell pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 cup shredded Monterey jack cheese
  • 1 cup Darigold sour cream
  • ½ cup mayonnaise
  • ¼ teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • ½ teaspoon smoked paprika (optional)
  • Tortilla chips


Preheat oven to 425°F. Toss the corn, peppers, olive oil and salt in a shallow baking sheet with sides. Spread out into a thin layer and roast until lightly browned (15-20 minutes).  Set aside.

Grease a shallow, 1-quart baking dish and set aside. In a medium-size bowl, stir together the cheese, sour cream, mayonnaise, pepper, cayenne, paprika and roasted vegetables. Place in the baking dish and bake until edges are bubbly (about 20 minutes). Serve with the chips.  Makes 4 to 6 servings.


Wasabi Whipped Cream Dip 


  • 2-3 teaspoons wasabi paste*
  • 1 tablespoon water
  • ½ cup Darigold heavy cream
  • ½ cup Darigold sour cream
  • 1 cup green beans, stemmed
  • ½ pound asparagus, ends trimmed
  • Cherry tomatoes
  • Radishes, trimmed
  • Baby carrots


Mix the wasabi paste and water together in a small bowl. In a mixing bowl, whip the cream until it forms soft peaks. Fold in the wasabi and sour cream and transfer to a small serving bowl. Chill until serving time.

Pour 4 cups water into a large skillet and bring to a boil.  Add the beans and cook until bright green and crisp (about 5 minutes). Remove beans to a bowl of ice water and add the asparagus to the skillet. Cook until bright green and crisp (about 2 minutes, depending upon thickness). Remove to ice water.  When beans and asparagus are chilled, drain.

Arrange the vegetables around the dip on a large platter.  Makes 6 to 8 servings.

* available in the Asian foods section of larger supermarkets

Tip: This dip is delicious on smoked salmon layered on thin slices of rye or pumpernickel.