Welcome back to Appy Hour episode two and this one is guaranteed to steal the show. This cheesy sourdough bowl dip is rich, cheesy, packed with flavor, and honestly one of the easiest appetizers to throw together. @terrapinridgefarms Onion Blossom Horseradish Dip completely makes this recipe — it’s creamy, savory, has the perfect little kick, and it’s so good you could literally eat it straight from the jar.
Welcome back to Appy Hour episode two and this one is guaranteed to steal the show. This cheesy sourdough bowl dip is rich, cheesy, packed with flavor, and honestly one of the easiest appetizers to throw together. @terrapinridgefarms Onion Blossom Horseradish Dip completely makes this recipe — it’s creamy, savory, has the perfect little kick, and it’s so good you could literally eat it straight from the jar.
Start by caramelizing the onions. Add butter and olive oil to a skillet over medium-low heat. Add the sliced onions and cook for about 30–40 minutes, stirring occasionally, until deeply golden, soft, and caramelized.
Slice the top off the sourdough bowl and hollow out the center, saving the bread from the middle and the top for dipping later. Brush the inside and outside of the sourdough bowl with olive oil and herbs.
Fill the bread bowl with the Onion Blossom Horseradish Dip and bake at 350° for 10 minutes.
Cut the leftover sourdough pieces into cubes, brush with olive oil and herbs, and place them on a baking sheet. Bake until toasted and golden.
Remove the dip from the oven and top with the caramelized onions and grated Gruyère cheese. Return to the oven at 350° for 10–15 minutes, or until the cheese is bubbly and melted.
