Written by Contributing Writer, Sarah Farthing
Happy, happy New Year!!
A friend of mine makes this dip from The Barefoot Contessa for any and all gatherings (because we beg her for it) and I thought it was about time I ask for the recipe. I don’t know why we plan a meal when we know she’s bringing this because we all eat so much of it we’re full when dinner’s ready! It really is addictive and the fact that “crack dip” came up as a nickname for it when I was googling for a nice image to share with you proves it!
- 2 large yellow onions
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
*My friend adds ”I do make two changes – I halve the butter and oil and I chop/large dice the onions – the key to it is to cook the onions forever.”
**We like it best with Pepperidge Farm “flat pretzels,” as my boys call them but it’s delicious with pepper strips, carrots… anything that gets it to your mouth!
Do you have a sure-fire recipe to share with us?!
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