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Caramelized Onion Dip

Sunday, July 5, 2015

I don't know about your family, but in the Summertime, we tend to do A LOT of grilling out and eating appetizer-y type foods instead of full blown heavy meals.

Of course, I'll break down and actually cook a full dinner every now and again, but when we're on the go between fun Summer activities, these lighter and quicker menus seem to do the trick.

I recently made this homemade onion dip as one of the appetizers to bring to Girls' Weekend. It's a nice complement for both chips or fresh veggies. Give this one a try!

Caramelized Onion Dip

2 tablespoons unsalted butter
2 medium yellow onions, thinly sliced*
1/4 tsp salt
6 cloves garlic, minced
1 1/2 cups sour cream
1/2 cup mayonnaise
1/4 tsp Sriracha sauce
1/4 cup chopped green onions, plus more for garnish
1/4 tsp white pepper
1/2 tsp salt
  1. Heat a saute pan over medium-high heat and melt butter. Put yellow onions into the saute pan with 1/4 teaspoon salt and stir. Cook, stirring, until the onions begin to soften and start to release their juices. 
  2. Reduce heat to medium and continue cooking, stirring occasionally, until nicely browned. This will take about 30-45 minutes.
  3. When the onions are finished cooking, add garlic and saute for an additional minute or two until the garlic softens. Remove from heat and set aside to cool.
  4. While the onions are cooking, mix sour cream, mayonnaise, Sriracha sauce, 1/4 cup chopped green onions, white pepper, and 1/2 tsp salt together in a bowl. 
  5. Add the caramelized onion mixture and stir to combine. Refrigerate for several hours or overnight. 
  6. Garnish with chopped green onions.
  7. Serve with chips or fresh chopped vegetables.

The original recipe called for thinly sliced onions, but I found that this made for a chunky dip. If you have people in your family who aren't the biggest fans of onions (but don't mind onion flavored things, like dip), then finely chop or mince your onions to smooth out the texture of the final dip. Make sure to watch the onions as they cook, as they might cook more quickly. You'll want to stop cooking them when they're browned.
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