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Caramelized Onion and Lemon-Artichoke Dip on Crostini

This easy appetizer uses a pesto we carry in our stores, but your guests will never know!

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Yield: 4-6 servings as an appetizer

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Active Time: 25 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

1/2 loaf French bread, cut into 1/2 inch slices on the bias
Extra virgin olive oil, as needed
Salt and pepper to taste
For the onions:
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 red or yellow onions, thinly sliced
1/2 cup sherry wine
Salt and pepper to taste
For the dip:
4 ounces cream cheese, room temperature
1/2 cup mayonnaise
1 scallion, thinly sliced on the bias
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/2 cup Lemon-Artichoke Pesto (available at The Chopping Block)
2 tablespoons fresh parsley, rough chopped
Lemon juice to taste
Dill fronds for garnish

Preheat the oven to 350º and line a sheet tray with parchment paper.
Lay the bread slices on the prepared tray, and brush both sides with olive oil. Season with salt and pepper to taste.
Bake until light golden brown around the edges, about 10 minutes. Set aside to cool.
Heat a sauté pan over medium-low heat and add the olive oil and butter.
Sauté the onions until they are nicely caramelized, stirring occasionally. If browned bits of fond build up on the bottom of the pan while caramelizing, deglaze with a touch of water.
Once the onions are fully caramelized, add the sherry and reduce until dry. Season with salt and pepper to taste. Set aside to cool.