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Caramelized Onion Bread Bowl

1 medium onion, sliced
2 Tbsp. olive oil
2 Tbsp. Halladay's Caramelized Onion Farmhouse Artisan Dip
⅓ cup cream cheese, softened
¾ cup sour cream
½ cup mayo
1 cup mozzarella cheese, shredded

Preheat oven to 350˚F. Sauté sliced onions in olive oil until caramelized; combine with remaining ingredients. Pour into bread bowl, cover with foil and bake for 1 hour, or until hot and bubbly.

SIMILAR RECIPES
Caramelized Onion & Bacon Empanadas

Caramelized Onion & Bacon Empanadas

1 medium onion, sliced
2 Tbsp. olive oil
3 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
2 Tbsp. Halladays Caramelized Onion Farmhouse Artisan Dip
1 cup shredded mozzarella
3 pieces cooked bacon, crisp and crumbled
1 cup cooked chicken, chopped (if desired)
2 pie crust dough rounds (refrigerated or Jiffy Mix works well)

Preheat oven to 425°F. Sauté onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in onions, bacon, and chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.

French Onion Cheeseball

1 sweet onion, thinly sliced
1 Tbsp. unsalted butter
½ cup white wine
1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay's Farmhouse Five Onion Seasoning
1 cup gruyere or Swiss cheese, shredded

Melt butter in a pan and sauté onions until caramelized, about 10 minutes. Add wine and cook until reduced and let cool. Add cream cheese, seasoning and the cheese. From into a ball; chill at least 2 hours before serving.
Serve with crackers or toasted baguettes.

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced
2 Tbsp. olive oil
4 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
1 cup shredded cheddar cheese
4 slices crisply cooked bacon, chopped
2 Tbsp. Halladay's Cheddar Ale Seasoning

Sauté onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream and mayo. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350°F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

Buffalo Chicken Empanadas

2 Tbsp. olive oil
⅓ cup cream cheese, softened
¾ cup sour cream
½ cup mayo
2 Tbsp. Halladays Buffalo Chicken & Blue Cheese Seasoning
1 cup shredded mozzarella
1 cup cooked chicken, shredded
2 pie crust dough rounds (refrigerated or Jiffy Mix works well)

Preheat oven to 425°F. Sauté onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.