Caramelized Onion Dip
Have you heard about this big football game that’s coming up next week? It’s this once-a-year excuse to go all out, throw dietary caution to the wind and eat massive quantities of wings, dips and chips. Or is that only at my house? From what I understand, this is a nationwide phenomenon. In case you are suffering from a last minute panic about what to make for the big game, I’ve compiled a list of my favorite football appropriate recipes, starting with this so-good-you’ll-want-to-eat-it-with-a-spoon onion dip.
I know that it’s so simple to grab a packet of powdery nothingness to whip up a batch of onion dip, but who is excited about telling their guests that the dip they are consuming at a furious pace came from a powder? Astronauts eat food that comes from a powder. Us earth dwellers should expect better. This dip is so far beyond powder-based dips that you will never go back. This takes traditional onion dip and cranks the volume up to Irrationally Good. You may have to hide your spoons.
Caramelizing the onions adds a layer of flavor that gives the dip a subtle sweetness without adding any sugar. A small amount of cayenne adds some heat but don’t be afraid, it cooks down into a mellow heat that even the most spice-phobic folks can handle.
I would suggest making this dip the day before the big game, if you can. Letting it sit in the fridge overnight allows the flavors to really marinate and come together. Trust me, it just gets better with time. Be sure to allow the dip to come to room temperature before serving.
Caramelized Onion Dip
2 large yellow onions
2 large shallots
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces light cream cheese, softened to room temperature
2/3 cup reduced fat sour cream
2/3 cup light mayonnaise
- Cut the onions and shallots in quarters and slice into thin strips.
- Heat a large saucepan over medium heat. Combine butter and olive oil in pan.
- Add the onions, shallots, cayenne, salt and pepper. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized.
- Remove onions from pan and let cool.
- Place cream cheese, sour cream and mayonnaise in a large bowl. Using a electric mixer, beat until fully combined and smooth.
- Add the onions. Season with salt and pepper to taste.
- Serve at room temperature with chips (or a spoon!).
Adapted from Ina Garten's Pan Fried Onion Dip