Tuesday, April 9, 2013

Caramelized Onion Dip

This dip is absolutely delicious.  It blows any other store-bought or made-from-a-packet kind of onion dips out of the water. Definitely make sure you cook the onions slowly and for the full time.  You want them browned and caramelized; that's what gives this dip such great flavor!  I like to serve it with good sturdy potato chips, like Tim's, that hold up well to the dip. 


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

Cut the onions in half and then slice them into 1/8-inch thick half-rounds.

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 medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.

Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer with the paddle attachment and beat until smooth.

NOTE:  I have used an electric mixer before, but this last time I used a food processor instead.  After adding the onions, I pulsed the mixture just a few times so the onions were chopped a little smaller.  Otherwise the dip can be a little stringy and tricky to manage. 

Add the onions and mix well.

Serve at room temperature with good potato chips and/or vegetables.

Source:  Ina Garten

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