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Homemade California Dip

Source of Recipe

From "Cooking for Comfort" by Marian Burros


Recipe Introduction

"I don't care how sophisticated your tastes are; at some point in your life you ate sour cream combined with dried onion soup mix as a dip for potato chips. Now that dip is back in a homemade version in which onion, not salt, is the main flavoring agent."

List of Ingredients

â—¦ 6 tablespoons flavorless vegetable oil, such as canola
â—¦ 3 cups finely minced onions
â—¦ 1 teaspoon sugar
â—¦ ½ teaspoon Worcestershire sauce
â—¦ 1 tablespoon lemon juice
â—¦ 3 cups sour cream
â—¦ Salt to taste


Recipe

Heat the oil on medium-high heat in a large skillet that does NOT have a nonstick surface.

Brown the onions, stirring often. Watch carefully so that they do not burn. As they cook, add the sugar. When they are golden, cover, reduce the heat, and cook another 10 minutes, stirring often.

Remove the onions to a plate covered with paper towels and blot with additional towels to get rid of some of the fat. (Several blots will be necessary.) Mix the onions with the Worcestershire sauce, lemon juice, sour cream, and salt to taste. Cover and chill for several hours or overnight. Serve with potato chips.

Makes 2 cups


• To cut the onions easily, slice them very finely on a mandoline and then chop. You don't have to spend a fortune on a French mandoline; there is an excellent Japanese version, which is far less expensive and is handy for many cutting chores.