So, to say the least...I'm totally not prepared for Thanksgiving. For our first Thanksgiving together David and I had chips and salsa for dinner. I had just returned from a long trip the night before and he worked all day on Thanksgiving. We were both exhausted, so we stopped at the grocery store and picked up a bottle of wine and some chips and salsa. To remember that first year, we now have a Mexican/American Thanksgiving every year by spicing up some of those traditional dishes. It is the one time each year I make mole sauce. This year I'm so exhausted that chips and salsa and a bottle of wine sounds pretty good. I'd have plenty of wine to choose from!
I think I could also muster up enough energy to make this Spicy Sweet Onion Dip as well. This dip is incredibly easy and very delicious. It was the very first recipe I bookmarked from Todd and Diane's new book called Bountiful. It's a really beautiful book full of recipes from their home garden and mini orchard. I spiced up the original recipe with some hot sauce and red pepper flakes resulting in a sweet and spicy combination that is hard to resist. Make sure you use the sweet onions from the grocery store and not the regular brown/yellow onions. They are usually labeled Mayan Sweets and this year our Fred Meyer store had a huge display of them. This would make a perfect appetizer to keep the hunger pangs away while waiting for Thanksgiving dinner, or if you are having a week like mine, the perfect dinner.
adapted from Bountiful by Todd Porter and Diane Cu
1 (8oz.) package cream cheese, at room temperature
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 cup diced sweet onions
1/2 teaspoon of hot sauce (I used Tapatio)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes (or to taste if you like things spicier)
Preheat oven to 350 degrees Fahrenheit. Mix all the ingredients in a bowl with a wooden spoon until evenly and thoroughly combined. Scrape the mixture into a 6-8 inch cast iron skillet or other similarly sized oven proof dish. Bake 45-50 minute until the top is dark golden brown. Let cool for a few minutes before serving. Serve dip warm with sliced baguette, crackers, or tortilla chips.