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.


PAN FRIED ONION DIP
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.