Are you planning your March Madness feast? You can’t go wrong with National Onion Association’s popular sauces and dips to keep the snacking healthy and happening. Dips and sauces are a classic centerpiece of cocktail parties and barbecues, the gatherings we have missed out on during this past year. We’re here to help make your March Madness gathering tasty with our dips and sauces recipes.
Try these popular sauces and dips and salsas for your next gathering
You make Classic French Onion Dip with a base of sour cream flavored with minced onions. Despite its name, it is really more of an American classic than French cuisine. Chefs call this dip “French” because they originally made it with dehydrated French Onion Soup. The Lipton company began promoting what it referred to as a “California Dip” on its packaging and in advertising in the 1950s.
Today, many onion dips begin with and the chopping of an onion rather than the opening of a dehydrated soup package.
The National Onion’s Creamy Onion Dip is a simple version of the dip recommended to be served in the onion shell. Chef Christopher Cole of Embassy Suites in Loveland, Colorado smokes his onions over hickory chips before adding into a mayonnaise-based dip. Other onion dips recipes call for roasted or caramelized onions.
Onions can be used in other dips as well. In Middle Eastern cuisine, cooks serve hummus with pita bread. They make hummus from from cooked, mashed chickpeas blended with tahini, lemon juice and garlic. Add sweet onions for a burst of flavor like our Caramelized Sweet Onion Hummus.
You can’t go wrong with salsas then you need tortilla chip dip recipes
There are many different types of dipping sauces to put some variety in your chips and dips table. You can never go wrong with the classics.
Guacamole is an avocado-based dip first developed in Mexico. You can enhance it by adding lime juice, minced onions, tomatoes and cilantro. And in the bowl next to the guac, you will undoubtedly find a salsa prepared with onions. Serve salsas raw or cooked with tortilla chips.
Chef Jorge de la Torre, dean of culinary education at Johnson and Wales in Denver, created three salsa recipes for the National Onion Association to showcase the diversity of ingredients and cooking methods for salsas. He featured fresh ingredients in Red Onion, Tropical Fruit and Avocado Salsa. Charring enhances the flavors of vegetables and is the key to Chef Jorge’s recipe for Charred Tomato and Onion Salsa. His third salsa recipe, Sauteed Mushroom and Onion Salsa, begins by sautéing and sweating the onion, garlic and mushrooms before adding tomatoes, jalapeno peppers and seasoning.
Onions add flavor, texture and color to a range of easy-to-prepare dips. I’m ready to gather. Let’s get the party started with onion dips.
