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AMAZING Truffle French Onion Dip

Truffle French Onion Dip

Rich, creamy, and packed with bold flavors, this dish has quickly become a favorite at all my group gatherings! Caramelized onions bring a deep, savory sweetness, while Kerrygold cheddar and Trader Joe’s truffle dip add a luxurious twist. Topped with crispy onions and a hint of heat, it’s perfect for parties or indulgent snacking. I started making it just a few months ago, and now it’s requested every single time. Serve it warm and bubbly with crackers, chips, or veggies—and follow along to see how I turn this dip into part of another amazing dish!
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Ingredients Method

Ingredients
  

  • 3 large onions thinly sliced
  • 2 tablespoons butter
  • 1/4 cup water
  • 3 tablespoons Trader Joe’s truffle dip
  • 3 cloves garlic minced
  • 1.5 cups mayonnaise
  • 1.5 cups Kerrygold cheddar cheese shredded
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon hot sauce or to taste
  • 1 teaspoon Worcestershire sauce or a few shakes
  • 1/2 cup crispy onions for topping

Method
 

  1. In a large skillet over medium heat, melt the butter.
  2. Add the sliced onions and a pinch of salt. Cook, adding water as necessary, stirring occasionally, for 30-45 minutes, until the onions are golden brown and caramelized.
  3. Add mayonnaise, shredded Kerrygold cheddar cheese, truffle dip, garlic, garlic powder, onion powder, hot sauce, and Worcestershire sauce. Mix until smooth.
  4. Sprinkle crispy onions over the top before serving.
  5. Transfer the mixture to an oven-safe dish. Bake at 375°F (190°C) for 15–20 minutes, or until bubbly and golden.
  6. Serve warm with crackers, chips, or fresh veggies.

Pesto Sundried Tomato Pasta Salad

Pesto Sun-Dried Tomato Pasta Salad is a vibrant and flavorful dish made with gigli pasta, pesto, sun-dried tomatoes, toasted pine nuts, and fresh arugula. This dish is a hit at any gathering. Bridal showers, baby showers, birthday parties, etc… an easy-to-make, versatile recipe that can be served warm or cold. For extra protein, pair it with grilled chicken or shrimp. This pasta salad is perfect as a side dish or a light meal, and can be customized with Parmesan or extra olive oil for added flavor.

Pesto Sun-Dried Tomato Pasta Salad

Pesto Sun-Dried Tomato Pasta Salad is a vibrant and flavorful dish made with gigli pasta, pesto, sun-dried tomatoes, toasted pine nuts, and fresh arugula. It’s an easy-to-make, versatile recipe that can be served warm or cold. For extra protein, pair it with grilled chicken or shrimp. This pasta salad is perfect as a side dish or a light meal, and can be customized with Parmesan or extra olive oil for added flavor.
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Ingredients Method Notes

Ingredients
  

  • 1 lb. Gigli pasta available at Trader Joe’s or your local store
  • 7 oz. container of pesto store-bought or homemade
  • 8 oz. jar of sun-dried tomatoes in oil
  • ¾ cup toasted pine nuts
  • 2 cups arugula
  • Salt and pepper to taste
  • Extra olive oil if needed for dressing or to adjust consistency

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the gigli pasta according to package instructions until al dente. Drain and set aside to cool slightly.
  2. Toast the pine nuts: While the pasta cooks, heat a small pan over medium heat. Toast the pine nuts with a little olive oil and seasoning of your choice (such as a pinch of salt, pepper, or Italian herbs). Stir occasionally to prevent burning, and toast for about 2-3 minutes until golden and fragrant. Set aside to cool.
  3. Combine the ingredients: In a large bowl, combine the drained pasta, pesto, sun-dried tomatoes (including some of their oil), toasted pine nuts, and salt and pepper. Mix well, ensuring the pasta is evenly coated.
  4. Adjust consistency: If the pasta seems a little dry, add extra olive oil or a splash of pasta cooking water to help loosen it up and coat everything evenly.
  5. Add arugula: If serving immediately, stir in the arugula while the pasta is still warm. If you’re serving the salad cold, allow the pasta to cool completely before adding the arugula to prevent wilting.
  6. Serve: Enjoy as a side or main dish. This pasta salad can be served warm or cold.

Notes

  • Optional Protein: For a complete meal, serve this pasta salad with grilled chicken, shrimp, or roasted vegetables.
  • Extra flavor: Top with freshly grated Parmesan cheese for an added depth of flavor.
  • Make it your own: If you find the pasta not dressed enough, feel free to add a splash of Italian dressing or more pesto for extra flavor.
  • Storage: This pasta salad keeps well in the fridge for 2-3 days, making it perfect for meal prep.