Tuesday, July 21, 2009

French Onion Dip

I've never ever been a big fan of onion dip. Now put a bowl of salsa in front of me, and you couldn't hold me back. Recently, I was going to a party where we needed to bring an appetizer to share, and for some reason this Guy Fieri recipe peeked my interest. I know the reason...I most likely chose to make this homemade french onion dip because I had two beautiful onions that I was dying to caramelize. If you like caramelized onions too, check out my Goat Cheese and Onion Tarts.

To make this "You can't eat just one...or two... or five" french onion dip, gather these ingredients:
24 ounce container of sour cream
1 cup mayonnaise
2 vidalia onions
1 t Worcestershire sauce
1 t celery salt
1 T olive oil
1 T butter
salt and pepper

Start by slicing the onions into 1/4 inch rings. You should end up with about four cups of onions. To cook them down, melt one tablespoon of olive oil and one tablespoon of butter over medium heat. Add onions and let them cook down for a good 30 to 45 minutes, stirring occasionally. If it gets too dry, add a drop or two of olive oil and continue to let them brown and caramelize. Next, pull these off the heat and let them cool to room temperature.

Once cooled, chop these into bite size pieces. No need to mince here, you just don't want long strings of onion that a potato chip can't manage.

In the future, I would probably chop the onions into smaller pieces before caramelizing, because chopping slippery onions was not easy.

In a large bowl add sour cream, mayo, celery salt and Worcestershire. I questioned the Worcestershire, but don't skip because it added an unexpected layer of flavor to the final dip, and one that you wouldn't automatically say, "Is that Worcestershire in this dip?"

Mix everything together, add salt and pepper to taste, and then refrigerate for at least an hour or overnight. If you are not into chunky dip, this could easily be pureed in a blender, just pulse a few times to the desired consistency. If it is too thick, add a splash of milk to thin the dip out a little.

DELICIOUS! You seriously can't eat just one...or five. It will be a big hit at your next get together (don't forget to bring salty chips with you) and I swear you will never buy the ready made store brand again!

If you are looking for other mouth watering dip recipes, find more goodness on HWM.


  1. Mmmmm,looks good! So does Guy Feiri!! I LOVE to watch him on Food Network :)

  2. French onion is one of my favorites! I would eat the whole thing if I could!

  3. Oh that looks so good! One of my fave dips ever! I've made the Barefoot Contessa version of onion dip, will be trying this!

  4. I can sit and eat that all day long!

  5. If you like less of a sweet onion taste try..

    1 package Philadelphia Plain Cream Cheese
    1/2 Medium White Onion
    2 Tablespoons Milk

    Keep Philly Cream Cheese at room temperature until ready to use. Put cheese into a food processor and mix until smooth. Use a cheese grater to shred the onion into the cheese, and add milk. Continue mixing until well incorporated.

    Adjust onion/milk amounts to your own texture/taste preferrences.




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