Caramelized Onion Dip


We are on the cusp of entering into the year that Marty McFly visited in Back to the Future II.  Where are the hoverboards?  2015 here we come.  Ready or not.  That clock is gonna tick tock its way right along, with or without ya.  It is best just to get flipping excited about it, strap on the party hat, pour the champagne, and toss confetti into the air…

NYE is the Belmont Stakes of the Holiday Triple Crown.  We got this.  We have trained hard and it is time to throw it all on the table and leave nothing in the tank.  What do we have to lose?  Our dignity?  Perhaps.  But we have all of 2015 to regain it.  Toss it onto your list of resolutions.

There is more ways to lose our dignity than getting tipsy and trash talking your friend’s grandma while you play Scattergories as Carson Daly talks nonsense in the background waiting for that darn ball to drop in NYC.  This year I am gonna lose it with onion breath.  And I think you should too.  Let’s be all oniony together.

The platform from which most dips rise from consists of sour cream and cream cheese.  Sturdy, tangy, creamy.

Onions are cooked until golden and soft and sweet.  Oh so sweet.  It is worth the tears and the fine slicing and the patience needed to slowly cook them until they finally give up all resistance.

Black pepper and worcestershire sauce are as necessary as the cream cheese and onions.

And I am here to make sure you win this darn holiday triple crown because I am gonna suggest, urge, insist that you pair the Caramelized Onion Dip with Terra Vegetable Chips.   They have taken the chip beyond, way beyond, the potato.  I have gone bonkers for the ‘Sweets and Beets’ – salty, crunchy, sweet, and sturdy enough to hold a good heaping dose of caramelized onion dip …

Can I suggest you also bring peppermints or gum?

Caramelized Onion Dip
  • 3 medium sweet onions, thinly sliced in half moons
  • 2 tablespoons butter
  • 1+1/2 cup sour cream, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon onion powder (optional, I have forgotten it a few time when making and it is just well, less oniony)
  • freshly ground pepper
  • salt
  • chives, chopped (optional)
  1. In a large skillet, melt butter over medium heat. Add sliced onions and toss to coat with butter. Let onions cook over medium heat for about 25 to 30 minutes until golden brown, stirring occasionally. If the onions begin to brown too quickly or become stuck to bottom of pan, reduce temperature and continue cooking. Once onions are golden brown add 2 tablespoons of water to pan and cook for an additional 2 to 3 minutes until all the water has evaporated. Remove from heat and let cool for about 10 to 15 minutes. Once cooled, transfer onions to cutting board and roughly chop.
  2. While onions are cooling, beat together sour cream, cream cheese, worcestershire sauce, onion powder, pepper, and salt until well combined.
  3. With wooden spoon or spatula, fold in caramelized onions. Taste and further season with salt and pepper. Garnish with chives.
  4. Serve immediately or store in fridge tightly wrapped with plastic wrap or tinfoil. Let come to room temperature when ready to serve.

*** I am gonna be up front with you guys here – Terra Chips mailed me a few bags of their chips awhile back and asked for nothing in return.  I had complete intentions of including them in a post then because I think they are a great product however I ate all the chips.  I then went to the store to buy more and I ate those too.  It is by mere luck that these chips appear in the photos above.  So, yes they provided the initial product however the opinions are all mine.  ***

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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