My handmade Onion Dip is a welcome addition to any late summer (socially distanced) patio party. It's so easy to make and filled with fresh sweet onion flavor that once you try it, you’ll never consider purchasing that dry boxed powder mix again.
As a child, our milkman delivered super-sized cans of potato chips along with his usual dairy selections. We always had them on hand. Do you remember the mid-century Sputnik like chip and dip bowls with the hanger above the base so the dip almost touched the chips below? With chips and dip as vogue as the Twist in those days, this iconic vessel was in a lot of homes… including ours.
I consider my cool and refreshing recipe “dipping perfection” for your favorite chips. And, I’ll be so bold as to say, it’s ideal for dipping anything from a crudité platter. But I also love to serve this as a topping on a baked potato with a big steak dinner, or even as a filling for a brunch omelet.
Bungalow Chef’s Cool and Refreshing Onion Dip
Serves 8-10 people
3 tablespoons olive oil
1 3/4 cups finely diced Spanish onions or yellow onions
1/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 1/2 cup sour cream
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
1 teaspoon ground horseradish (optional)
In a heavy sauté pan, heat oil, add the chopped onions and sprinkle with the sugar and 1/4 tsp kosher salt. Stir often, slowly caramelize the onions over medium heat until they are deep golden brown. Remove from heat and let cool.
In a large mixing bowl, combine the sour cream and mayonnaise and mix well. Add the garlic powder, pepper, 1/2 tsp salt, and horseradish. Then toss in the cooled sautéed onions and blend well. Transfer to your serving bowl and garnish with the paprika.
Best if made a day in advance so the flavors can meld over night.