Chips and dip. They go together like bread and butter. I like store-bought french onion dip as much as the next person but why not try homemade? It’s great and as classy as chips and dip can get!
This is another recipe we tried while snowed in. Good thing Chicago snowstorms like we just experienced are rare because we ate too much! We had everything on hand for this dip except chips. That was unfortunate because I think the crunch of a potato chip would take this dip from great to amazing, but we served with bread and that worked well too.
The salty chips and onion-y dip is just too good of a combination to have only one…or two…or three.
2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
½ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for about 30 minutes or until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in a bowl and beat with an electric mixer until smooth. Sprinkle with a pinch of salt. Add the caramelized onions and mix well. Serve at room temperature with chips, bread or vegetables. Refrigerate any leftovers. It’s great the next day too.