Why French Onion Dip Is the Right Move for Your Super Bowl Party - WSJ

Step 1

In a food processor, combine 8 ounces crumbled blue cheese, at room temperature, 8 ounces cream cheese cut into 1-inch cubes, at room temperature, ¼ cup sour cream, 1 teaspoon Worcestershire sauce and ¼ teaspoon hot sauce. Purée until smooth.Use a rubber spatula to transfer mixture to a resealable plastic bag. Chill in refrigerator at least 30 minutes. Use scissors to snip off a corner at bottom of bag containing blue cheese mixture. Squeeze bag to pipe cheese mixture into 12 ribs celery, cleaned and trimmed. Sprinkle smoked paprika over celery and garnish with pitted black olives, halved. Serve stuffed celery ribs, halved or whole, on a bed of iceberg or other green lettuce.

Step 2

In a saucepan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-low heat. Add 1 large onion, sliced, and sauté until caramelized, 20-30 minutes.Meanwhile, in a large bowl, combine 8 ounces cream cheese, softened, 32 ounces sour cream, 4 ounces mayonnaise, 1 tablespoon Worcestershire sauce and 2 tablespoons soy sauce. Stir gently, first with a large spoon, then a whisk, until mixture is smooth and ingredients are combined.Once onions are ready, remove from pan with a slotted spoon and transfer to a cutting board to cool. Add 1 tablespoon olive oil to pan along with 3 cloves garlic, sliced. Sauté over medium-low heat until golden, 1-2 minutes. Remove garlic with a slotted spoon and place on a cutting board with onions. Set a quarter of onions aside. Finely chop remaining onions and garlic, and add to sour cream mixture. Stir until combined.Create a small divot in the middle of the dip and spoon in remaining caramelized onions Top with 1 bunch chives, chopped, and a drizzle of olive oil. Serve with potato chips or pretzels.

Step 3

In a food processor, combine ¼ cup flat-leaf parsley, ¼ cup chopped chives, 1 (4-ounce) jar diced pimientos and a pinch each of salt and pepper. Blend until just smooth.In a medium pot over medium heat, melt ¼ cup butter. Once melted, add ¼ cup flour and whisk until creamy. Slowly whisk in 2 cups milk and cook until mixture starts to thicken. Add 2 cups shredded extra-sharp cheddar cheese, and stir until fully melted. Stir in herb-pimiento mixture and 1 teaspoon cayenne pepper. Off heat, stir in 1 (4-ounce) jar diced pimientos.In another pot, combine 2 shallots, diced, with ¼ teaspoon salt and ¼ teaspoon pepper. Add 16 ounces ground sweet Italian sausage and 1 teaspoon Worcestershire sauce. Once sausage has cooked all the way through, add pimiento-cheese sauce and mix until thoroughly incorporated. Let mixture cool. Preheat oven to 350 degrees. Spread mixture on 40 slices cocktail rye bread. Bake until bubbly, 13-15 minutes. Garnish with smoked paprika and chopped flat-leaf parsley.

Step 4

Make smoked paprika filling: Blend 3 pounds cream cheese, softened, 8 ounces finely diced celery and 2 tablespoons smoked paprika until thoroughly incorporated.Make garlic-tarragon filling: Blend 3 pounds cream cheese, 1½ teaspoons garlic powder, zest of two lemons and 1 ounce finely chopped tarragon leaves until smooth.To assemble roll-ups: Spread thinly sliced large salami with filling and roll into a tight cigar shape. Serve with Ritz Crackers.