In keeping with our holiday party theme let’s look at dips. Those wonderful concoctions that we happily plunge crackers, vegetables and chips into just before they make their way to our palate.
Dips come in a wide assortment of flavors, colors and purposes. The most common here in the United States would be onion dip for potato chips or veggies. Most of us have tried the grocery store version, it’s quick and not too bad, nobody will complain about it. But, if you want something exceptional, then make your own.
There are lots and lots of recipes for onion dip. Some are quite simple and others are more labor intensive. Some companies sell powdered dip mix that you whip up with mayo and/or sour cream. These are good and convenient, but you can still do better in your own kitchen.
Once you’ve made your dip what are you going to serve with it? Potato chips are a standard and that’s a good starting point. Corn chips are also in the running. Vegetables should also be served. Baby carrots are a big hit and so easy plate. Any other cut up veggies your guests will like, such as green, yellow and red peppers cut into strips for dipping. Broccoli and cauliflower are tasty as well as sugar snap peas. Mix up your colors and you have a terrific looking display.
So, here’s where you start, with a great recipe for onion dip.
Onion Dip
4 medium onions, 3 left in their skin and 1 peeled
1 cup plus 2 tablespoons extra virgin olive oil
2 cups mayonnaise
1/2 cup sour cream
8 oz cream cheese, room temp
1 Tbl white wine vinegar
1/2 tsp salt
3 cloves roasted garlic
Freshly ground black pepper
Hot sauce as needed
green onions, minced
Preheat oven to 425
Rub the 2 tablespoons of olive oil on to the outside of the 3 onions left in their skins. Roast in the oven for forty five minutes to one hour. Set aside to cool.
Meanwhile, finely dice the remaining onion. Heat the 1 cup of olive oil in a heavy duty pan until hot, add the diced onion, (it should sizzle), and cook until just until golden brown. Strain over a bowl saving the oil. Transfer onion to a paper towel to cool.
Peel the cooled, roasted onions and puree in a food processor. Add mayo, sour cream, cream cheese, salt roasted garlic and vinegar, pulse until smooth, scrape if needed. While motor is running drizzle ¼ cup of the frying oil slowly into the mayo mixture, (save the remaining frying oil to add flavor to some other recipe). Season mayo mixture with black pepper and hot sauce to taste. Transfer mixture to mixing bowl and stir in minced green onion. Refrigerate for 3 hours or overnight.
When ready to serve place in serving bowl and sprinkle friend onions on top.
