Years ago, when I had just graduated from college, I lived with my friend Nancy. Nancy was a fantastic roommate, and she had just one quirk: her food jags. Like a little kid she would often go for weeks eating only one food. First it was lobster ravioli, then orange glazed salmon, then blueberry oatmeal. Always delicious, usually nutritious, but monotonous. And once a food jag was over, Nancy would declare herself tired of the food of the month, and move on. To this day, she has not eaten another lobster ravioli.
If I were ever to go on a food jag, onion dip would be it. For as long as I can remember I have adored the simple Lipton’s onion soup and sour cream standby. It was on my grandmother’s coffee table, along with a big bowl of Ruffles potato chips, at every family function. It was the prelude to every BBQ at my parent’s beach house. I never believed that anything could be better than the salty, creamy deliciousness.
Which is why I hadn’t bothered to make my own onion dip from scratch. Until today. And I’m never going back. As much as I thought I loved the simple mixture of Lipton’s and sour cream, this is twice as good. Rich and buttery, deeply flavorful and still so creamy, this dip is perfect with the salty crunch of a potato chip. It’s onion dip – but better. And while it takes a few more minutes to make than the packaged dump and stir, it’s really so simple. Just cook the onions until wonderfully golden, and then whip them into a creamy base of mayonnaise, cream cheese and sour cream.
I made this dip two days ago expecting to enjoy just a few bites as a snack, but we ate the whole bowl for dinner. And I couldn’t stop thinking about how delicious it was… which lead me to make it again today. I feel my first food jag coming on, but I’m fighting it. While a month of sweet and savory golden onion dip sounds divine, I don’t want to get tired of this dip. I want to savor it, swoon over it, and enjoy.
This dip would make a great addition to your Oscar-watching spread tomorrow night, but it’s pretty much fantastic anytime. And if you happen to have any leftover (unlikely), this dip is actually great as a sandwich spread, and is particularly awesome with roast beef.
Golden Onion Dip
1 medium yellow onion
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon paprika
salt and freshly ground black pepper
2 ounces cream cheese, softened
2 tablespoons mayonnaise
1/3 cup sour cream
Peel the onion and slice in half. Slice the onion into thin half-moon slices. Warm the butter and oil in a skillet over medium heat and add the onion. Stir in the paprika and salt and pepper. Saute over medium for 8-10 minutes and then reduce heat to low and cook for 10 minutes more, until the onion is soft and brown. Cool slightly. Meanwhile, whip the cream cheese with an electric mixer. Whip in the mayonnaise and sour cream. Stir in the onions and season to taste with salt and pepper. Chill at least 30 minutes, or overnight. Serve with potato chips or fresh cut up vegetables.