Saturday, February 9, 2013

Caramelized Onion Dip

Part of the Super Bowl spread this year was a caramelized onion dip with a dash of sass, as a previous blogger said. I really enjoyed this dip, so did Stuart. He got mad at me when I ate the last of it. You snooze you loose, buddy. :P
I hope you enjoy it too. It takes a little bit of time because caramelizing onions is a process, but it is worth it.

Caramelized Onion Dip
2 large yellow onions
2 large shallots
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme (stems removed)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces light cream cheese, softened to room temperature
2/3 cup reduced fat sour cream
2/3 cup light mayonnaise

* This recipe calls for shallots. I didn't have any, so I just used onions instead and it turned out great.

1. Cut the onions and shallots in quarters and slice into thin strips.
2. Heat a large saucepan over medium heat. Combine butter and olive oil in pan.
3. Add the onions, shallots, cayenne, salt and pepper. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized. About 10 minutes before they are done add the thyme.
4. Remove onions from pan and let cool.
5. Place cream cheese, sour cream and mayonnaise in a large bowl. Using a electric mixer, beat until fully combined and smooth.
6. Add the onions. Season with salt and pepper to taste.
7. Serve at room temperature with chips (or a spoon!).

Adapted from A Dash of Sass

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