Marian Evoniuk | Pedernales EC

Evoniuk loves caramelized onions and mushrooms, and she knows almost everyone loves cheeseburgers, so she decided to create a dip with all those flavors. “It’s like a cheeseburger with onions and mushrooms in a bowl and maybe just a little easier to eat,” she says.

1 tablespoon butter
1 sweet onion, coarsely chopped
2 cups (8 ounces) cremini mushrooms, coarsely chopped
1 large clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill
1 pound ground beef
1 tub (7.5 ounces) chive and onion cream cheese spread
3/4 cup mayonnaise
3/4 cup sour cream
1 cup freshly grated Parmesan cheese
1 baguette, cut into 1/2-inch slices and toasted

1. Melt butter in a large nonstick skillet. Add onion, cover and cook on low heat about 30 minutes or until onion begins to caramelize.

2. Add the mushrooms, garlic, salt, pepper and dill. Raise heat to medium, cover and cook 10 minutes. Uncover and continue cooking until any remaining liquid from the mushrooms has evaporated, about 7–10 minutes. Remove from heat and transfer to a large glass mixing bowl. Set aside.

3. Preheat oven to 350 degrees.

4. Crumble ground beef into the same skillet. Cover and cook over medium heat until beef is cooked through. Drain juices and transfer meat to the same bowl as the onion-mushroom mixture.

5. Add the cream cheese spread, mayonnaise, sour cream and Parmesan to meat mixture. Mix well and transfer to an 8-by-8-inch (or similar) oven-safe baking dish.

6. Bake until top is light brown and bubbly, about 20–30 minutes. Remove and serve hot with toasted baguette slices.

Serves 12–14.