Recipe Detail

Caramelized Onion and Corn Dip

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Number of Servings:


  1. 1 tablespoons - vegetable oil
  2. 3 cups - thinly sliced onion
  3. 2 teaspoons - chopped fresh sage leaves
  4. 1 cups - corn kernels
  5. 1/2 cups - mayonnaise
  6. 3/4 cups - sour cream
  7. 1 teaspoons - salt
  8. 1 teaspoons - black pepper
  9. 6 dashes - hot sauce
  10. 2 3/4 cups - shredded mozzarella
  11. - crackers, bread or veggies for serving with


Preheat oven to 350 degrees F.

Heat vegetable oil in a heavy saucepan over medium-low heat. Add sliced onions and sage. Cover and cook until onions are a deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and set aside to cool.

Place corn kernels on a baking sheet sprayed with nonstick cooking spray and roast in oven until golden in color, about 15 minutes. Remove from oven and set aside to cool.

Add mayonnaise, sour cream, salt, pepper and hot sauce to a food processor and blend well. Pour into your temp-tations 1 quart oven-proof bowl.

Coarsely chop the cooked onions and add to the bowl along with the roasted corn and 1-1/2 cups of the mozzarella. Top with remaining mozzarella and bake for 30 to 40 minutes or until bubbling and browned.

Serve with crackers, bread or veggies.


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