It’s no secret that dinner party foods tend to be indulgent. I’ve yet to be invited to a meal’or host one myself’that’s comprised of nothing but salmon and kale. Instead, we’re likely to serve stick-to-your-ribs ragus or decadent dishes filled with cream and cheese. These hearty and rich foods don’t require a heavy appetizer, so lately I’ve been making a classic crudité platter with a dip that people can’t stop talking about it.
Ina Garten, otherwise known as the Barefoot Contessa, has cracked the code on making the perfect onion dip at home. Far superior than the popular store-bought varieties, this simple recipe uses nothing but caramelized onions and a few common pantry ingredients you’re certain to have on hand at home.
So, I encourage you to bypass the cheese platters this spring in lieu of something fresh that will have your guests trying to guess where you bought your fabulous dip.
Caramelized Onion Dip
From The Barefoot Contessa
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
Prep and Cook:
1. Cut the onions in half and 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 sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté 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.
2. 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.
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