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–+ servings

Knapp Dip - An onion dip of sorts

Knapp Dip is an onion-y dip with savory, spicy, and umami hints woven through on a base of cream cheese.
5 from 1 vote
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Prep Time 20 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 111 kcal

Equipment

  • Strainer

Ingredients
  

  • 8 oz Cream Cheese - I often use low fat Cream Cheese
  • 2 Tbl Mango Chutney - Strained -- Only the "liquid"
  • ½ - 1 Tbl Onion - Grated - Start on the lower end....
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • ½ tsp Horseradish

Instructions
 

  • Set out the cream cheese to soften - so that dip ingredients are easily combined.
  • Strain the Chutney - you only want the liquid. I usually put the chutney into the smallest strainer and then stir, stir, stir. Then collect 2 Tbl of the juice. Discard the solids.
  • Grate some onion -- see Note below.
  • Mix everything in a medium sized bowl.
  • Refrigerate overnight to let the flavors meld.
  • Eat with thick pretzels.

Notes

You'll be surprised (I expect) as to how quickly an onion disappears when you grate it. Use the larger of the box grater holes as shown.  You need less than a full Tbl of onion grated to go into the mix.  Trust me on this.  Start with 1/2 Tbl and smell and taste.  Add more at your discretion.  
(My first go at the Knapp Dip - I used the smallest box grater side - and all I got was basically onion juice with onion fragments.  That's not ideal. )

Nutrition

Calories: 111kcalCarbohydrates: 4gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 108mgPotassium: 51mgFiber: 0.1gSugar: 3gVitamin A: 382IUVitamin C: 1mgCalcium: 30mgIron: 0.1mg
Keyword Chutney, Cream Cheese, Horseradish, Onion
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