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Diiiiiiiiip!!! I love dip.
Mostly because it’s one of those foods that can be eaten as a snack, as lunch, as dinner…or you know? Second breakfast.
And I love dip of all kinds whether it’s hot or cold.
No discrimination here.
This dip is a classic onion chip dip made with sour cream. I caramelized the onions to add some texture, but the caramelization also adds some sweetness which I really like in my chip dips.
Paired with some plain chips and carrots, a beer, and a good show to watch and I am one happy lady.
Onion Dip
Ingredients
- 2 tbsp olive oil
- 3 large yellow onions chopped
- 2 sprigs fresh thyme
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- Pinch coarse sea salt
- A few cracks of pepper
- 1 8-ounce package cream cheese, softened
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- Pinch of celery salt
- Chips veggies or baguette slices, for serving
Instructions
- Heat olive oil in a heavy-bottomed pan or Dutch oven over medium heat. Add onions and thyme. Let cook until onions are very soft and caramel in colour, about 40-45 minutes.
- Add vinegar and Worcestershire sauce and let cook until slightly thickened, about 15 minutes. Season with salt and pepper and remove pot from the heat and allow to cool to room temperature.
- Meanwhile, in the bowl of an electric mixer or with a hand mixer, beat together cream cheese, sour cream and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt and stir to combine.
- Transfer to refrigerator to chill at least 2 hours and up to 2 weeks.
- Serve with plain chips or fresh veggies.
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