Caramelized Onion Dip

I am a sucker for my Caramelized Onion Dip. If it is at a party you know where to find me (the snack table). This is my version of a classic American dip*, elevated with caramelized onions. Trust me you won’t want to put the bowl down.

Serves 12

Ingredients:
2 tablespoons butter
2 medium sweet onions, julienned
1/4 cup dry white wine
16 oz sour cream
8 oz cream cheese
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon pepper

13oz crinkle potato chips

Directions:

1.  In a large frying pan melt butter over medium heat. Once butter has melted, add onions to pan. Stirring frequently (every few minutes insuring they do not burn to the bottom of the pan), cook until onions are caramelized approximately 25 to 35 minutes.

2.  Add wine to the pan to deglaze it. Stir onions as the wine releases all of the little bits of onions stuck to the bottom of the pan. Remove onions from pan, cool to room temperature.

3. Once onions are room temperature add to mixer bowl (if you don’t have a mixer use a large bowl and a handmixer). Add sour cream, cream cheese, Worcestershire sauce, onion powder, garlic powder, salt, and pepper to bowl. Mix on medium-low speed for 5 to 8 minutes until fully combined.

4. Spoon dip into serving bowl. Place in the fridge for at least 30 minutes (an hour is best) to cool dip.

5. Serve with crinkle potato chips.

Pro Tip: Onion Dip originally, California Dip, was introduced to the mass markets of the United States in 1954 by Lipton. It has stood the test of time and is a true American classic, que the nostalgia.