Caramelized Onion Dip

It has been kind of crazy at my house this last week.  Suffice to say that work, school, and the health of all parties involved lead up to one big vacuum of time.  Not to mention that we are presently trying to pack for a family trip; quite the task in itself with two small children involved.

Not to worry!  I haven’t forgotten you!  And to prove my loyalty to the dozen or so people that read this I am posting a recipe that I absolutely cannot live without.  I have no idea what I did before I started making this four or five years ago.  Did I serve people jarred salsa?  Crackers and spray cheese?  (That was a joke-I have NEVER and will NEVER serve people spray cheese.)  I really have no idea.  It is hard to remember a time before…wait for it….Caramelized Onion Dip. Now, from past experience, I figure right now you are doing one of two things.  Your eyebrows either shot up to your hairline and you salivated a bit, thinking to yourself “Oooooo!  That sounds good!”  or you have already moved on and are currently checking your Facebook status.  I hope it is scenario number one because you will totally be thanking me later.

It is kind of hard to describe this dip.  It is exceptionally creamy, as you can tell from the above pic, but the flavor is so simply yummy it is hard to stop eating it.  It isn’t salty or heavy.  It is a bit sweet though from the onions that have been cooked until they are golden and carmely.  The result is sort of a classic dip, but so much better than you thought it would be.  The onion flavor is so mild, most people don’t even know that is what the main ingredient is!  You can count on this being an absolute hit no matter where or when you serve it.  See?!  Now.  Aren’t you glad you didn’t leave and go check Facebook? Caramelized Onion Dip
Recipe from Ina Garten
This dip lasts for a day or two so it is the perfect appetizer or first course to make the night before you need it.  The onions take a little time, but not a lot of attention.  Very easy to do when you are checking emails, doing dishes, or making phone calls.

2 large yellow onions
3 T butter-unsalted
3 T olive oil
salt
pinch of cayenne pepper
4 ounces (1/2 pkg) cream cheese
1/2 c mayo
1/2 c sour cream

Cut the onions in half and then slice in to thin half-rounds.  Caramelize the onions in the butter and oil with a sprinkling of salt and a shake of cayenne.  Do this over medium low to low heat.  The onions should sizzle a bit, but not brown.  You want them to slowly get translucent and then start to take on a carmel color.  This will take about a half hour.  Just give them a stir every few minutes, making sure they aren’t too hot.  When they are done, turn off the heat and set aside to cool to room temp.  Meanwhile, in a medium bowl combine the last three ingredients until smooth.  Fold in the onions.  Keep chilled until ready to serve and take it out to soften a bit 10 minutes before you eat it.  This is fantastic with crusty slices of french baguette.  In fact, that is the only way I serve it, but I am told it is good with potato chips as well.