|Onion Dip (picture does not do it justice)|
This is one heck of a delicious dip- I made this Friday night, and I had to "test it out" before going to bed... I ended up eating half the dip! Then, the next morning, I woke up craving it and ended up eating the other half. This dip didn't even last 6 hours, and because Darin doesn't like onion dip, I ate the whole thing. It was so SO good, and perfect
Cooking time is long (you want to caramelize the onions to get great flavor), but the actual prepwork is easy and simple. Reviews said to make this ahead of time, and I am so glad I did- I tasted it right when I mixed the ingredients together and wasn't blown away. 2 hours later, I took it out of the fridge to "test it out", and it was all over- I was hooked. Having a few hours to allow the flavors to meld made all the difference in the world.
- 3-4 Tbsp olive oil
- 1-1/2 cups diced onions (I used 2 large Vidalia/sweet onions)
- 1/2 tsp kosher salt (make sure it's KOSHER salt, not table salt)
- 1-1/2 cups sour cream (I used reduced-fat)
- 3/4 cup mayonnaise (Hellmann's full-fat mayo; don't use reduced-fat)
- 1/4 tsp garlic powder
- 1/4 tsp ground white pepper (don't use black pepper)
- 1/2 tsp kosher salt
- Pair this with- potato chips (we love Ruffles), baby carrots, sliced cucumbers
- In a saute pan or Dutch oven on medium-low, add oil, onions, and salt. Saute the onions until they are caramelized into a golden brown color, about 1-1.5 hours. Set aside to cool.
- Place the cooled onions into a food processor to mince the onions finely (glad I did this, as I didn't want chunks of onions, and processing it allowed the onions to really "melt" into the sour cream mixture.)
- Mix the rest of the ingredients, and then add in the cooled, minced onions.
- Refrigerate the mixture for a few hours before serving.
Yield: approx. 4 cups
Adapted from Alton Brown