I was planning on only making a spinach dip that I just know many of you are very familiar with…Knorr’s Creamy Spinach Dip. This dip is always a hit, especially when served in a bread bowl. Try it with Hawaiian bread too.
1 tsp of kosher salt
1/2 tsp fresh ground pepper
4 ounces cream cheese, at room temperature (I use reduced fat)
1/2 cup sour cream (I use light)
Cut the onions in half and then slice them into 1/8 inch half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
The stars of the evening were most definitely the meat. My nephew threw some of the best wings I’ve ever had together and our good friends Krista and Mike brought over this cooking gadget that I had never seen before…a rotisserie oven that produced the most tender and delicious roast beef ever! They kept referring to it as the “Set it and Forget it”… I had no idea. Basically, a seasoned rib roast spun around in this cute little box for almost 2 hours. Santa may be delivering this little guy to our house this Christmas.
I’ll be posting the recipe for the pasta salad later this week so keep a look out for it. And in the meantime I will be trying to nail down the wing recipe from Josh (which originally came from his mom)…it’s one that needs to be shared.
(Me and Larry, oh so happy are we…)
Have a great week!!
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