I'm a huge fan of dips: I serve them at all my parties and am constantly searching for the best dip recipes. Although I've made classic onion dip a couple of times, I've been disappointed with the variations I've tried. None of them tasted better than the onion dip from a seasoning packet. I was just about to give up on homemade onion dip, until one day, while browsing Katie Lee's book, The Comfort Table, I stumbled upon her recipe. It seemed simple enough and since it would pair well with brie-stuffed burgers, I decided to make it. Good thing, because — finally — I've found a wonderful onion dip! It's thick and creamy with a rich caramelized onion flavor. Lee recommends serving it with homemade potato chips, but I paired it with thick-cut Kettle Chips and it was absolutely delicious. Warning: it's an addictive dip; you might just eat it all! Here's her recipe.

From Katie Lee

Caramelized Vidalia Onion Dip

Ingredients

1 tablespoon olive oil
1 large vidalia onion*, very thinly sliced (if you can't find vidalia, use another sweet variety like wallawalla, maui, or texas spring)
1/4 cup water
1 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 scallion, green part only, thinly sliced

Directions

1. Heat olive oil in a medium skillet over medium-high heat. Add the onions and sauté 5 to 7 minutes, until beginning to brown.
2. Stir in the water and scrape up any brown bits from the bottom of the pan. Turn the heat to low and cook 30 to 35 minutes, stirring occasionally, until the onions are golden brown. If the pan ever looks too dry, add a tablespoon of water. Let cool completely.
3. In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder, and pepper. Using an electric mixer, beat until smooth.
4. Stir in the reserved onions and the scallions. Chill until serving time. Serve with chips.

Makes about 2 1/2 cups.


*I couldn't find large vidalias, so I used two smaller ones.

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