One of my most favorite guilty pleasures in the whole world is pan fried onion dip. I just love it!! I don’t allow myself to make it more that 2 times per year. It is too dangerous! For me a perfect Sunday afternoon is watching the Bears game and eating pan fried onion dip on the couch with my husband. I of course will be wearing an oversized t-shirt and stretchy pants. Doesn’t hurt when the Bears win either!!I am all about repurposing food. For instance I might make flank steak for dinner one night and if we have leftovers then I will make steak fajitas a couple nights later. It gives variety to your meals, cuts down on prep time, and helps with the food budget. So whenever I make this dip I double the recipe and set aside half. Make sure not to serve the whole thing and expect leftovers. I can guarantee there will be no leftovers. Just hide it in the veggie drawer of your fridge until you want to use it. Trust me on this, if it is in plain sight it WILL get eaten.Use the extra dip to make stuffed mushrooms! Like I said, I don’t make this dip more than 2 times per year. So basically in between those two times, I dream about it! And one day I thought what else can I do with that dip? Stuffing it in mushrooms just popped into my head, and I am so glad it did. These were the best stuffed mushrooms I have ever had. And I LOVE stuffed mushrooms. Not to brag, but I really think this was a genius move!
Ingredients1 batch pan fried onion dip1 pound baby bella mushrooms, stems removed½ cup crushed potato chips1 Tablespoon butterDirectionsPreheat the oven to 400 degrees. Melt butter in an oven safe sauté pan. Brown the mushrooms in the butter. Once the mushrooms are browned stuff them with the onion dip. Sprinkle with crushed potato chips. Bake for 10 minutes or until the chips are golden brown.Source: A Live Love Pasta original