Basic onion dip is a good start
In keeping with our holiday party theme, let’s look at dips – those wonderful concoctions into which we happily plunge crackers, vegetables and chips just before they make their way to our palate.
Dips come in an assortment of flavors, colors and purposes. The most common here in the U.S. is onion dip. Most of us have tried the grocery store version, but if you want something exceptional, make your own.
There are lots of recipes for onion dip. Some are 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 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. Corn chips are good. Vegetables should be served. Baby carrots are a hit. Other cut up veggies your guests will like might be green, yellow and red peppers cut into strips for dipping, broccoli, cauliflower and sugar snap peas. Mix colors and you have a terrific-looking display.
So, here’s where you start, with a great recipe for 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
½ cup sour cream
8 oz cream cheese, room temp
1 Tbl white wine vinegar
½ tsp salt
3 cloves roasted garlic
Freshly ground black pepper
Hot sauce as needed
2 green onions, minced
Preheat oven to 425.
Rub 2 tablespoons of olive oil on to the outside of the 3 onions left in their skins. Roast in the oven for 45 minutes to one hour. Set aside to cool.
Meanwhile, finely dice the remaining onion. Heat 1 cup of olive oil in a heavy pan until hot, add the diced onion (it should sizzle) and cook until just 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. While motor is running drizzle ¼ cup of the frying oil slowly into the mixture (save the remaining 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 fried onions on top.
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