Monday, November 21, 2011

Onion Dip

I love onion dip. Plain and simple. On chips, pretzels, veggies...just about all things that get dipped. I used this recipe from Alton Brown with very minimal changes. LOVE.

2 tbs olive oil
1 yellow onion (I picked a middle of the road sized one)
1/4 tsp sea salt
1 - 160z container light sour cream
3/4C mayonaisse (I used Duke's - full fat)
1/4 tsp garlic powder
1/4 tsp ground white pepper (found at Giant, not at Super Walmart)
1/2 tsp sea salt

  1. In saute pan, heat olive oil over medium-low heat.
  2. Add onions and 1/4 tsp of sea salt.
  3. Cook, stirring frequently, for 15 minutes. (Alton says 20, mine were black by 15.)
  4. Remove pan from burner to cool. (I transferred the onions to a bowl and stuck them in the fridge to speed the process along).
  5. In large bowl, combine the remaining ingredients.
  6. After onions have cooled (don't have to be cold but don't want them to be hot), add to sour cream mixture.
  7. Refrigerate at least 2 hours to let the flavors meld.
  8. Stir before serving. (I stirred periodically in the refrigerating period to get all the oniony goodness distributed).
  9. Enjoy!

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