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Real Onion Dip

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"Anyone who's ever given a party surely knows how to make California Dip, probably American's favorite dip, with an envelope of onion soup mix and a carton of sour cream. My version, freshly made with caramelized onions replacing the dehydrated ones, challenges the classic with a fuller, less salty flavor. Serve this with homemade potato chips, and get ready for the compliments."

List of Ingredients

â—¦ 2 tablespoons vegetable oil
â—¦ 2 medium onions, chopped (3 cups)
â—¦ ¾ cup mayonnaise
â—¦ ¾ cup sour cream
â—¦ Salt and freshly ground black pepper
â—¦ Finely chopped fresh chives for garnish


Recipe

Heat the oil in a large skillet over medium-low heat. Add the onions, cover, and cook, stirring occasionally, until golden, about 20 minutes. Uncover and continue cooking, stirring often, until deep golden brown, 15 to 20 minutes. Cool completely.

Mix the mayonnaise and sour cream in a medium bowl. Stir in the onions. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours, or up to two days. (If necessary, thin with milk before serving.)

Transfer to a serving bowl and sprinkle with chives.
Serve chilled or at room temperature.

Makes about 2 cups



• Blue Cheese and Onion Dip:
Mash 4 ounces Roquefort or Danish blue cheese, crumbled, into the mayonnaise-sour cream mixture.

• Original California Dip:
Mix 1 envelope Lipton Onion Recipe Soup Mix with one 16-ounce container sour cream. Cover and chill for at least 30 minutes.

• Make-Ahead:
The dip can be prepared up to two days ahead.