Caramelized Onion Dip
This is an adaptation of the Barefoot Contessa's Pan-Fried Onion Dip.
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Ingredients
- 3 c thinly sliced yellow onions, about 2 medium onions
- 4 T unsalted buter
- 1/4 c extra virgin olive oil
- 1 t Kosher salt
- 1/4 t cayenne pepper
- 3/4 t black pepper, freshly ground
- 1 pinch sugar
- 4 oz light cream cheese, softened-half of a block
- 1/2 c light sour cream
- 1/2 c mayonnaise- Hellman's
Instructions
- Melt butter in sauce pan with olive oil.
- Add in the onions, salt, cayenne and black pepper. Saute at medium heat for about 10 minutes until softened and slightly golden in color.
- Reduce heat to medium-low heat and continue to cook for 10 minutes, stirring frequently.
- Add a pinch of sugar to help with the carmelization and continue to cook and stir for 10 more minutes. The result should be a darker color showing the final carmelization. Remove pan from heat and allow the onions to cool.
- Place the cream cheese, mayo and sour cream in a mixer with paddle attachment. Blend together with the onions until smooth, scraping bowl at halfway point.
- Serve at room temperature and store any unused portion promptly in the refrigerator.