I hope you’re not one of those people who buys pre-made tubs of onion dip. Or the packets. Those are bad, too.
I take that back. I do hope you’re one of those people. Because now, I have the chance to convert you.
Listen, it’s not that I won’t chow down on a tub of overly-processed “French onion” dip and a bag of Ruffles if that’s what’s in front of me. I’ve been known to do it, and I won’t say I’ll never do it again. Today, for instance, I ate a piece of cake with canned frosting. Just because I wouldn’t make it, doesn’t mean I won’t eat it.
Having said that – if you’re an onion dip kind of person, and you’re reading this blog, chances are you’re at least somewhat interested in cooking. So you should probably try out this dip. It takes a little more time than buying something pre-made at the grocery store but it is infinitely worth it.
The time comes in because you’re caramelizing onions – in case you hadn’t guessed – and the rest is easy-peasy. Cream cheese, sour cream, and mayo make for creamy, rich, magical goodness. You can even use light versions for one or two of those sinful ingredients – I promise you won’t even know the difference.
It’s all in the onions. This is supposed to onion dip, isn’t it?
Pan-Fried Onion Dip
Adapted from 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 cream cheese, at room temperature
- 1/2 cup sour cream {I use light}
- 1/2 cup mayonnaise {I use light}
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan 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 and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
I think i will have to up the workout if I make this one. Looks great for a cook out or for tailgating when football starts! I have made one similar, but you roast a head of garlic then squeeze it in along with some fresh chives.
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My boyfriend has always liked the pre-made French onion dip… I am totally going to surprise him by making it from scratch sometime! It looks so yummy!
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