Pan-Fried Onion Dip

Fresh vegetables are a staple in our house – we serve them with dinner several nights a week, along with dip. Despite having it so much, this was the first time I’ve made the dip myself. I’m completely hooked. This was so good.

I had it in my head that this onion dip would be similar in flavor to the onion dips I’m used to (hello, onion soup mix + container of sour cream) but the carmelized onions made it sweeter.  This will definitely be a go-to party dish for me!

Pan-Fried Onion Dip
(from Ina Garten)

2 large yellow onions
4 T. unsalted butter
1/4 c. vegetable oil
1/4 t. ground cayenne pepper
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise

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.


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