Caramelized Onion Dip

I first made this dip for a Super Bowl party a few years back, it is always a hit and so easy to make. The worst part is slicing all the onions, it is worthwhile to break out your mandoline if you have one, the tears won't be as plentiful that way. This is an Ina Garten recipe and it can be made ahead, just pull the dip out of the refrigerator a couple hours before you want to serve it to soften it up. I serve this with a real potato thick chip, like the Kettle ones.






Caramelized Onion Dip

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