Sunday, September 14, 2008

Best Ever Onion Dip

This dip is a game day favorite in my house. It is like the sour cream and onion soup mix one that everyone loves, only a hundred times better.

Cooking the onions takes some time but really does not require much effort and the results are will well worth it.

Best Ever Onion Dip
adapted from Ina Garten's Barefoot Contessa Cookbook

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces cream cheese, at room temperature
3/4 cup sour cream
1/2 cup mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to low and cook, stirring occasionally, for 30 to 40 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in a food processor and blend until smooth. Add the onions and pulse a few times to combine. Taste for seasonings. Serve at room temperature.

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  1. Your recipes look amazing. I can't wait to browse around. I'd better eat first though so my stomach doesn't growl. :)

    Thanks so much for stopping by!

  2. You just can't beat a good dip. This one looks great!