Jess and Joan's Firework Bash Caramelized Onion & Bacon Ranch Dip

Ingredients:

• (1) 24 oz container of sour cream
• 1 small onion, finely diced
• 1 Tbsp butter
• 1 Tbsp olive oil
• 8 strips of pre cooked, fully cooked bacon, diced
• a pinch of sugar
• 1 packet of Hidden Valley Ranch Seasoning for Dips

Directions:

1. In a large bowl, combine packet and sour cream, place in fridge.
2. In a small sauté pan, heat butter and olive oil on medium heat and add onions.
3. Cook until translucent, about 20 minutes. Add a pinch of sugar and mix in.  Toss in cold bacon and shut off heat (so that the bacon barely warms through but infuses the flavor into the onions.)
4. Allow to cool then combine with sour cream mixture.
5. Transfer to serving bowl(s) and serve with wavy style potato chips (they hold up the denseness of the dip better than regular) and veggies.

Sweet Pepper Bruschetta

 

 

Ingredients:

• 1 small orange bell pepper, julienned
• 1 small yellow bell pepper, julienned
• 1 Tbsp butter
• 1/2 of a small onion, diced
• 1 loaf of ciabatta bread, sliced into (8) 1-inch slices
• 1 large fresh mozzarella ball, thinly cut into 16 pieces
• olive oil, balsamic vinegar, salt, pepper

Directions:

1. Lay ciabatta bread slices on a cookie sheet lined with non-stick aluminum foil.
2. Drizzle olive oil on each slice and brush with a pastry brush.  Sprinkle with salt and pepper.
3. Broil in the oven on the top rack for a few minutes until lightly browned. Watch with oven light on the be sure they don't burn.
4. Repeat step 2 and 3 after flipping bread over.
5. In a pan on the stove, melt butter and add pepper and onions.  Cook on low-med heat, stirring occasionally until very soft.
6. Top each slice of toasted bread with pepper mixture.
7. Top 2 pieces of mozzarella cheese on each slice.
8. Broil for 2-3 minutes until cheese starts to bubble.
9. Once out of the oven, drizzle tops with olive oil, balsamic and another sprinkle of salt and pepper. Serve immediately.