Saturday, June 23, 2007

Pan-Fried Onion Dip

We had an office party yesterday. A member of our staff was leaving for a new job in Michigan & we'll take any reason we can to bring in food. I decided to make Ina Garten's (The Barefoot Contessa) pan-fried onion dip, which I started making back in the fall. Of course I still love the french onion dip that you buy from the dairy section (don't tell anyone), but this is step above that & so simple to make. It's a thick dip, so you'll need to serve it with chips that can stand up to it - I usually go with kettle chips.


2 Large Yellow Onions
3 Tablespoons unsalted butter*
3 Tablespoons vegetable oil*
1 Teaspoon salt
½ Teaspoon pepper
½ Teaspoon cayenne pepper
4 oz. Cream Cheese (room temperature)
½ cup Sour Cream
½ cup Mayonnaise

Heat butter & vegetable oil over medium heat in large skillet. Cut onions into half rings (you will have about 3 cups of onion). Add to skillet, add salt & pepper. Sauté 10 minutes; reduce to low heat & cook 20 minutes, stirring often, until onions are caramelized. Once caramelized, drain on paper towels. Mix cream cheese, mayo & sour cream until smooth. Add onions. Add more salt & black pepper to taste. Refrigerate until ready to serve.

*The original recipe calls for 4 Tablespoons of both butter & oil but 3 Tablespoons of each works just fine.

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