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.
Here's what you'll need
Thinly slice the onions
Melt oil and butter in skillet
When the oil and butter have become one add the onions
Season with salt, pepper and cayenne pepper
While your onions carmelize, beat together mayo, sour cream, and cream cheese. Sprinkle with salt
Not carmelized yet…
Patience pays off, these are perfect!
Pour cooled onions in the bowl you set aside
Say goodbye to store-bought dip forever.
Ingredients
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
Directions
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.
Source: adapted from Brown Eyed Baker, originally from The Barefoot Contessa Cookbook
