Please see Part 1 of my thrilling archeological excavation of two beloved and thought-to-be-lost-forever appetizer recipes.
Q: Kate, American leads the world in onion dip production, why are you putting another recipe out there?
A: Because it’s better than what you’re probably making or buying. I said what I said.
For one thing, it doesn’t rely on an envelope of dried soup mix. This was the go-to for most of us for decades and I don’t shade anyone for doing it – nostalgia is real when it comes to loving food. There are also recipes out there using dried onions and, while certainly much quicker, fresh makes a big difference. And caramelizing them is huge too, imparting a french-onion-soup vibe that is never not welcome.
Caramelized Onion Dip
- 2 T unsalted butter
- 2 medium onions, cut in half and thinly sliced
- kosher salt and black pepper
- 8 oz. cream cheese, room temperature
- 1 C sour cream
- 2 T fresh chives, chopped
- Chips and/or veggies to serve (I like Terra Chips with this)
- Melt the butter in a large skillet over medium-low heat. Add the onions and 1/2 teaspoon salt and cook, stirring occasionally, until deep golden brown, 30-35 minutes. Remove from heat and let cool.
- In a medium bowl, mix together the onions, cream cheese, sour cream, chives, 1/4 t salt and 1/8 t pepper. Adjust seasoning and serve with chips and veggies.
I gobbled this up at Beatrix when l was in Chicago last month! I couldn't get it out of my…