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Caramelized Onion Dip

• 3 tbsp salted, full fat butter

• 3 cups Vidalia onions, finely diced (about 2 large onions)

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 2 tsp Worcestershire sauce

• 2 tsp soy sauce

• 1/3 cup (whole egg) mayonnaise

• 1.5 cups full fat sour cream

• 1/2 cup or 4 oz. full fat cream cheese (softened to room temperature)

• 1/4 cup chives, finely diced

1. Bring a large skillet to medium-low heat then add the butter.

2. Add the onions, salt and pepper. Sauté the onions for 20-30 minutes, stirring occasionally to prevent burning. Cook until the pieces turn translucent, and develop a deep golden brown hue. When ready, remove from the heat and allow to cool.

3. In the meantime, use a medium mixing bowl to combine remaining ingredients except for the chives. Use a fork, whisk, or hand-held mixer (depending on how much time and patience you have haha), and mix until smooth and consistent.

4. Fold in the chives and the caramelized onions then cover the mixing bowl and transfer to the fridge for at least 2 hours. (This will help marry the flavors. Notice the taste before the two hours versus after. ).

5. When ready to serve, give another stir and garnish with fresh extra chives or parsley (optional). Serve alongside potato chips (preferably kettle cooked) and enjoy!

NOTES:

Upon researching and developing this recipe I noticed a few recipes that added cooking wine to the second half of the cooking process. When the wine cooks out it leaves behind a lovely flavor that lingers and adds another layer of depth. I highly recommend for your second go-around if you’re a caramelized onion dip fanatic like me!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.