[LIST]
[li]2 pks cream cheese
[/li][li]3 cloves garlic-whole
[/li][li]1 tsp Worcestershire sauce
[/li][li]1 Tbsp mayonnaise
[/li][li]2 tsp lemon juice
[/li][li]1/2 tsp paprika
[/li][li]1 tsp prepared mustard
[/li][li]1/4 tsp salt
[/li]
Mix all together and chill for 2 to 3 hours before serving. Take out garlic before serving.
This recipe is also a recipe that has been in the family for many generations. I have never heard of or seen this recipe in any recipe book. But it sure is a great chip dip!!
Does anyone have the Outback Steakhouse recipe for the bloomin’ onion?
recipe fanatick
b-man posted this one for Bloomin’ Onion:
OUTBACK BLOOMIN’ ONION
This may have been posted previously ( quite likely ). If so, my apologies to the posting member.
Recipe By: Outback Steak House
1/3 C. cornstarch (more if needed)
1 1/2 C. flour
2 tsp. garlic, minced
2 tsp. paprika
1 tsp. salt
1 tsp. pepper
24. oz beer
4 to 6 (4-inch diameter) Vidalia or Texas sweet onions
Seasoned Flour
2 C. flour
4 tsp. paprika
2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. cayenne
Chili Sauce
1 pt. mayonnaise
1 pt. sour cream
1/2 C. tomato chili sauce
1/2 T. cayenne
Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove
excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375F to 400F for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
SEASONED FLOUR: Combine flour, paprika, garlic powder, pepper and cayenne and mix well.
CREAMY CHILI SAUCE: Combine mayo, sour cream, chili sauce and cayenne and mix well.