Prep 5 mins
Cook 20 mins
This is Alton Brown's recipe.
- 29.58 ml olive oil
- 354.88 ml diced onions
- 1.23 ml kosher salt
- 354.88 ml sour cream
- 177.44 ml mayonnaise
- 1.23 ml garlic powder
- 1.23 ml white pepper
- 2.46 ml kosher salt
- wavy potato chips
- Heat oil in a saute pan over medium heat.
- Add onions and 1/4 teaspoons salt.
- Cook the onions until they are caramelized, about 20 minute.
- Remove from heat and set aside to cool.
- Mix the rest of the ingredients and then stir in the cooled onions.
- Refrigerate and stir again before serving.
- Serve with potato chips for dipping.
This stuff is simply great! Made this for thanksgiving and everyone raved. I noticed quite a few people commenting about the dip being too light in color, so I cooked my onions to the point of WAY caramelized (took about an hour, cooking them slowly); they were very dark and sort of sticky, but not burned. I also added about a half a teaspoon of worscestershire to mine. The dip turned out a nice, golden color from this. Am making this again for Christmas and probably for many holidays to come.
I have made this many times now with a few adaptions. I don't like sour cream and am trying to eat healthier. I use greek yogurt in place of the mayo and sour cream. Hubby cannot tell the difference.
The key to this dip is patience. If you taste it right after making it, you'll think it's just ok. Wait a day and it's a little better. Even better the next day...and so on. The only negative about this dip is that it doesn't really look like onion dip as I know it. It's sooooo white - a couple of people thought it was cottage cheese! Someone suggested adding a little powdered beef bouillion to it to "brown" it up a little. In the end, this tastes great! Made for Zaar Chef Alphabet Soup Game.