I’m changing things up for this week’s Test Kitchen.

Donna, a loyal reader, ran into me at a party the other day .  She passed along this recipe and said I had to give it a try. It’s a dip, but she said it was very versatile.  So, I made it–as a topping for a baked potato.

It was awesome!  I left out the mayo (my wife is allergic) but it really took nothing away from the recipe. Just a great balance of flavors going on. The topping was creamy, a little spicy, and a little sweet (from the onions).

I decided to add some chopped green onions, along with some crispy pancetta.

Thank you Donna–this one’s a keeper!

http://www.foodnetwork.com/recipes/ina-garten/pan-fried-onion-dip-recipe/index.html