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“Yummy dip with several variations. EVERYTHING BAGEL: top with poppy seeds, sesame seeds and dehydrated onions. CARMELIZED ONION AND GARLIC: saute the onions until carmelized and add roasted garlic before pureeing. KICKIN' HORSERADISH: Stir in prepared horseradish to taste. OLIVE BRANCH: fold in chopped kalamata and green olives and tarragon. CHIPOTLE: spoon in some canned chipotles in adobo. GRATIN FAKE-OUT: top with crispy toasted breadcrumbs and grated romano. FENNEL-Y: add 1/2 bulb finely chopped fennel and 1/4 tsp fennel seed to the onion in the skillet. DUDE RANCH: shake in some packaged ranch seasoning. CRABBY: stir in chilled lump crabmeat and finely chopped celery, sprinkle with Old Bay seasoning. THOUSAND ISLAND: stir in a glug of ketchup and a dollop of sweet pickle relish. SPINACH ARTICHOKE: add defrosted frozen spinach (squeezed dry) and chopped canned artichoke hearts. LOTS OF LOX: omit the paprika, stir in smoked salmon dill and capers. From Rachel Ray magazine”

Ingredients Nutrition


  1. Using a food processor, finely chop the onion.
  2. Heat the olive oil in a pan and add the onion.
  3. Cook until softened, about 5 minutes.
  4. Transfer back to the food processor and pulse with remaining ingredients, seasoning with salt to taste.
  5. Cover and refrigerator until ready to serve.

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