I know you’ve all eaten your share of onion dips. It’s kind of an obligatory party staple, right? I think it’s up there with veggie platters and the infamous cheese ball. It’s easy to make, most everybody likes it, and as long as 2/3rds of your guests indulge in its oniony goodness, nobody notices the effect it, and all the other party food has on your breath.
With the holiday weekend on it’s way, I know onion dip is on your mind. And if it’s not, it probably should be. At least this onion dip should be. It’s filled with fresh caramelized sweet onions and totally blows the mix variety of this dip out of the water. Happy 4th!
- 1 tbsp olive oil
- 1 Lg sweet onion, thinly sliced (Vidalia or Walla Walla work well)
- 1/2 tsp salt
- 1 cup sour cream
- 2 oz cream cheese, room temperature
- Juice from 1/2 of a large lemon
- 1/4 cup finely chopped fresh chives, or 2 tbsp dried chives
- Black pepper to taste
- In a heavy bottomed medium-sized skillet, heat olive oil over medium heat. Once oil is hot, add onions and salt and cook until they have turned a dark golden brown and are well caramelized, about 10-15 minutes. You are not looking to “brown” the onions, so if they start to get crispy, turn the heat down and stir often. The idea is for them to release all of the water so the natural sugars in the onion can caramelize and make them sweet. Let cool completely.
- In a medium-sized bowl, combine sour cream, cream cheese, lemon juice and chives. Fold in cooked and cooled onions and season with salt and pepper to taste. Chill well. Serve with potato chips, raw veggies, bread cubes, or whatever else your little heart desires.
by Heather Cheney
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