I made this Ina Garten dip for a Super Bowl party. While caramelizing the onions takes time, they smell wonderful and develop a wonderful sweet flavor. It took every ounce of self-control to not devour the dip ahead of the party. I will absolutely be making this dip for parties in the future! I like this dip best with Ruffles, but it is also great with vegetables.
Ingredients:
2 yellow onions, peeled and cut in 1/8-inch slices
4 tablespoons butter
1/4 cup vegetable oil
4 ounces (1/2 brick) cream cheese
1/2 cup sour cream
1/2 cup oil-based mayo
salt and pepper
1/2 teaspoon cayenne pepper
Preparation:
1. Heat butter and oil in a large skillet over medium heat. Add onions, cayenne, salt, and pepper. Saute for about 10 minutes.
2. Reduce heat to medium-low heat and cook onions for about 20 minutes, until browned and caramelized. Set aside to cool.
3. Blend cream cheese, sour cream, and mayo in a food processor. Add onions and blend. Season with salt and pepper to taste.
4. Serve at room temperature.
Ingredients:
2 yellow onions, peeled and cut in 1/8-inch slices
4 tablespoons butter
1/4 cup vegetable oil
4 ounces (1/2 brick) cream cheese
1/2 cup sour cream
1/2 cup oil-based mayo
salt and pepper
1/2 teaspoon cayenne pepper
Preparation:
1. Heat butter and oil in a large skillet over medium heat. Add onions, cayenne, salt, and pepper. Saute for about 10 minutes.
2. Reduce heat to medium-low heat and cook onions for about 20 minutes, until browned and caramelized. Set aside to cool.
3. Blend cream cheese, sour cream, and mayo in a food processor. Add onions and blend. Season with salt and pepper to taste.
4. Serve at room temperature.