Prep 25 mins
Cook 0 mins
This is fantastic on grilled burgers, and also can be served as a dip for crackers or potato chips, make as spicy as you like by adjusting the Tabasco sauce
- 1⁄4 cup oil
- 1⁄4 cup butter
- 2 large onions, halved and thinly sliced
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon seasoning salt (or to taste)
- 1⁄4 teaspoon fresh ground black pepper
- 1 -2 tablespoon fresh minced garlic
- 1 (4 ounce) package cream cheese, softened
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- Tabasco sauce (to taste) (optional)
- Heat the butter and oil in the frypan over medium heat.
- Add in onions, cayenne, salt and pepper; sauté for about 8 minutes.
- Add in garlic and cook for 2-3 minutes.
- Reduce heat to medium-low and cook stirring occasionally for 20 minutes more until onions are brown and caramelized; cool.
- In a bowl, beat the cream cheese, sour cream and mayonnaise until smooth.
- Add in onions; mix well to combine.
- Add in Tabasco sauce if using.
- Cover and place in fridge for 2 or more hours before using.
This is a great dip. I chopped the onions for ease of eating. I didn't add the butter and I cut back on the oil. I'll be making this often as it will go great on many things.
Tomorrow it will be exactly 1 year since I reviewed a recipe here. The "takeover" turned me off, I guess, but it's no surprise that I've come back to review one of YOUR recipes, Kitten! :) I should start by saying that I made some changes, but I think the significant aspects of this recipe are those I didn't change. Before I even chose a recipe to use them in, I had caramelized 5 onions using Mark Bittman's method in "How to Cook Everything Vegetarian". He starts with nothing in the pan but the onions and adds 2T butter or olive oil once the onions have dried up some. Anyway, this dip was over-the-top delicious! It was a bit difficult to scoop before I attacked it with a stick blender, but maybe I shouldn't have done that.... I had always been able to defy the "Lay's Potato Chips... nobody can eat just one" claim all these years, but when they were all decked out in this dip, there was no stopping me. Thank you once again, Carol, for sharing a wonderful and versatile recipe!