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Broccoli and Onion Dip

Source of Recipe

From "Old-School Comfort Food" by Alex Guarnaschelli


Recipe Introduction

"I never ate a single chipful of dip growing up in my house. For that reason, dip has fascinated me ever since. Chipping and dipping is an iconic American pastime that has become as appealing to me as dinner at other people's houses when I was a kid. I name brands in here because they are the ones I grew up with and combining them creates that flavor that makes old-school recipes taste just right."

List of Ingredients

◦ 1 small head broccoli (about 12 ounces)
◦ 4 tablespoons extra-virgin olive oil
◦ � teaspoon cumin seeds
◦ 3 medium cloves garlic, grated
◦ Kosher salt
◦ � cup dry white wine
◦ 2 medium red onions, halved and sliced � inch thick
◦ 4 ounces cream cheese, preferably Philadelphia
◦ � cup mayonnaise, preferably Hellmann's (or Best Foods)
◦ � cup sour cream, preferably Breakstone's
◦ 1 to 2 tablespoons red wine vinegar, preferably Regina


Recipe

Prepare the broccoli: Cut the stem off the broccoli and peel it like a carrot. Cut a piece from the upper part of the stem and cut into small pieces until you have roughly � cup. Discard the remaining stem. Cut the florets into small, bite-size pieces. You need 3 cups combined loosely packed broccoli florets and stem pieces.

Heat a large skillet over medium heat and add 2 tablespoons of the olive oil. When the oil begins to get hot, add the cumin seeds and broccoli stems. Stir and cook 2 minutes and then add the broccoli florets, garlic, and a pinch of salt, stirring so the garlic doesn't burn in the pan. Once the garlic starts to brown, add the white wine. Increase the heat slightly and cook the broccoli until tender, 5 to 8 minutes. The wine should be all but completely evaporated. Transfer to a baking sheet and refrigerate immediately to cool.

Cook the onions: Wipe the same skillet clean with a paper towel and, over medium heat, add the remaining 2 tablespoons olive oil and the onions. Season generously with salt. Cook, stirring regularly, until the onions caramelize, 15 to 20 minutes. Do not rush this step. It also gives you time to allow the broccoli to cool down. The more the onions taste like candy, the better the dip. Set aside to cool.

Make the dip: In a food processor, process the cream cheese until smooth. Add the mayonnaise and sour cream and process again until smooth. Season to taste with salt and vinegar. Pulse in the cooled broccoli until mixed but still somewhat chunky�about ten 1-second pulses. Transfer the dip to a bowl and stir in a little more than half of the onions. Put the remaining onions on top of the dip.

Makes 3 cups






❧ Old-School Tip:
Let it rest. I find that making this dip and letting it sit overnight before eating is a game changer. I also know that you may struggle with making something so tasty and putting it away. So make it, have a taste, and then stash the rest. Take the dip out of the fridge a while before serving so you can loosen it up with a whisk and it won't be ice-cold when people dig in. You can also keep the cooked onions separate, warm them up at the last minute, and stir them into the dip. That addition of a warm ingredient just before serving will give the dip an even richer flavor.