Cheese Board with Red Wine Onion Dip

The last event we hosted before everything got too crazy was an ice wine tasting. We had planned to go to a big ice wine festival in our state but decided that it would be better to stay in and enjoy ice wine with good company and takeout. I felt like I should put something out for us to snack on while we decided what to order and this cheese board with red wine onion dip was the perfect spread. Onion dip with chips is the perfect Midwest party snack and this homemade version adds a more upscale twist. This spread was a hit with our friends and the toppings on the cheese board can be changed depending on the type of event you're hosting!

Dip recipe from Vegetarian Ventures.

Red Wine Onion Dip
-1 ⁄4 cup olive oil
-4 large white onions, finely chopped
-1⁄4 cup red wine
-1/2 teaspoon fine sea salt
-2 cups sour cream
-1 cup Greek yogurt
-1 tablespoon soy sauce
-Dash of freshly ground black pepper

Cheese Board
-6 cups fresh veggies, we used carrots, celery, green peppers, broccoli, cucumbers, and grape tomatoes
-1 bag kettle cooked chips
-1 bag kettle cooked salt and vinegar chips
-6 ounces white cheddar, cubed
-6 ounces Monterrey jack, cubed
-2 ounces kalamata olives,
-2 ounces habanero bbq almonds
-Red Wine Onion Dip

In a large saucepan over medium heat, warm the 1/4 cup of olive oil. Add the onions and saute for 20 to 25 minutes, stirring often, until the onions are golden brown. Add the red wine and saute until the wine is cooked off about 10 minutes. Remove from the heat, add the salt, and let cool.

Once the onions have cooled fold them into the sour cream, yogurt, and soy sauce in a medium bowl. Season with pepper and more salt if desired -- test the dip with a chip because the chips will add even more salt. Store the dip in the fridge for at least 30 minutes prior to serving on the cheese board.


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