French Onion & Chicken Chicharron Dip (French Hens)

Ingredients: 

3 tablespoons Roasted Shallot Infused Olive Oil 

4 sweet onions, peeled and sliced 

4 garlic cloves, peeled and minced 

1 teaspoon Fleur de Sel 

½ teaspoon black pepper 

8 ounces cream cheese, softened 

¾ cup mayonnaise 

¾ cup sour cream 

1 tablespoon Oregano White Balsamic Vinegar 

1 cup gruyere cheese, grated 

1 cup parmesan cheese, grated 

4 ounces brie cheese, sliced 

½ cup chicken skin chicharrons or crisps, crushed 

Fresh oregano, for garnish 

Assorted crackers, crostini, pretzels, and veggies, for dipping 

Instructions:

Heat olive oil in a large skillet over medium-high heat. Once hot, add the onions, and sauté for 10 to 15 minutes, stirring frequently, or until they have begun to brown. Add the garlic, salt, and pepper to the skillet, stir to combine with the onions, and continue cooking until the onions are thoroughly brown, about 5 minutes more. 

Preheat the oven to 400°F. 

Place the softened cream cheese, mayonnaise, sour cream, and balsamic in the large bowl, stir to combine. Add the onions, gruyere, and parmesan cheese to the bowl and stir to combine. 

Transfer the mixture to a casserole dish or oven-proof skillet, spreading out in an even layer. Top the mixture with slices of brie cheese and place in the oven. 

Bake for 20 minutes or until the dip is hot and bubbly. Increase the oven’s temperature to broil on low and broil for 5 minutes or until the dip is golden brown. Remove from the oven and sprinkle with crushed chicken chicharrons. Garnish the dip with fresh oregano before serving. Serves 6