|Caramelized Onion Dip|
(Photo: 101 Cookbooks)
Making the caramelized onion dip from scratch was a no-brainer for a few reasons: 1) It's incredibly easy and comes together in less than 30 minutes, and; 2) Our friends deserve better than a pouch of Lipton onion dip mixed with sour cream. The fact that the aroma of bubbling, caramelizing onions will waft through your house is an added bonus! I served the dip with Salt and Pepper Kettle Krinkle-Cut Chips, but choose your favorite and go with it. Just make sure to pick chips that are thick-ish and can support the weight of the dip.
Pan-Fried Caramelized Onion Dip
Adapted from The Barefoot Contessa Cookbook by Ina Garten
• 2 large yellow onions
• 4 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces light cream cheese, at room temperature
• 1/2 cup light sour cream
• 1/2 cup good mayonnaise
• 1/2 teaspoon Worcestershire
Directions: Cut the onions in half and then slice them into 1/8-inch thick half-rounds. You should have about 3 cups of onions. Heat the butter and oil in a large saute pan (I used a 12" cast iron skillet) 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, mayonnaise and Worcestershire in a medium-sized bowl and whisk until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.