This recipe (and the photo) come courtesy of the makers of Bone Suckin' Sauce, perhaps the most famous barbecue sauce to come out of North Carolina and star on the national--and international--stage. "No Bones" Party Dip is their go-to recipe at food shows and in-store sampling events, not only because it is supremely easy to make but also because it tastes so good on everything from chips and crackers to raw veggies and even on bagels or in sandwiches. Any of the four varieties of Bone Suckin' BBQ Sauce (original or thicker, with mild and hot available in both styles) will work in this recipe. I've included some of my personal tips at the end of the recipe.
Serve No Bones Party Dip when you have friends over to watch the big game, or take it to your tailgate party to wow the crowd.
1 cup Bone Suckin' Sauce
8 oz cream cheese, softened
6 Tbs chopped onion
Mix all the ingredients together in a bowl and serve with crackers, chips or raw veggies.
Gloria's Tips: A sweet onion like Vidalia® is an excellent choice in this recipe, or substitute green onions or scallions. And for a change of pace, mix in a little bit of diced red bell pepper or even chopped roasted pimientos. You can sprinkle chopped chives or even a dash of paprika on top. For a lower-fat version, use reduced-fat cream cheese or Neufchatel cheese, but I don't recommend fat-free cream cheese. You can make this dip a day or two ahead of time and store, covered, in the refrigerator. Just make sure you take it out and let it sit at room temperature for about 30 minutes before serving, to soften it up a bit.