Saturday, March 7, 2009

Pan Fried Onion Dip

It's CANASTA night & that means munchies. And what better munchies than chips & dip? But we're not talking about the onion dip you buy from the dairy case (which I still enjoy sometimes). This recipe is a step above that & so easy 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.

Ina Garten/Barefoot Contessa

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.


Pam said...

Now that's my kind of dip. Love, love, love onion dip!

Oni (This Little Green Book) said...

Love love love onion and can't wait to cook this tonight.