- 3 Tbsp olive oil
- 1 pound onions, diced
- 1 tsp kosher salt, divided
- 1 1/2 cups sour cream
- 3/4 cups mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
Place the oil, onions, and 1/2 tsp salt in a 10-inch saute pan over medium heat. Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes. Place the remaining ingredients and the remaining 1/2 tsp salt in a medium mixing bowl, add the cooked onions, and stir to combine. Refrigerate for 1 hour and stir again before serving.
From: Good Eats, The Early Years by Alton Brown
Gray: This was super easy to make and turned out really well. It is a great break from the same-old store bought dip. We always use Duke’s light mayo and I used vidalia onions, so it was a little on the milder onion flavor side. I think that was my only complaint: It wasn’t onion-y enough for me. But then again, I *REALLY* love onions. I think that I would’t cook them quite as long, and probably go with a yellow or white onion next time and see how it turns out. But we’ll definitely be doing this one again!
Katie: This was an easy decision on a recipe to make – we both love onion dip! I am with Gray, it was not onion-y enough. I also think we should have used a yellow or white onion instead of a vidalia onion. I liked how the dip was thick enough to stay on the chip, but wasn’t so thick that it broke the chip when trying to scoop up the dip. We do like kettle chips, though, so thinner chips may not do as well. The overall flavor was good, it just wasn’t strong enough! I am sure that we will try this one again!