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Recipe

French Onion Dip

Scott Phillips

Yield: Yields about 2-1/2 cups

Here’s a fresher version of the dried-soup-mix dip we all love. Thinly sliced onions are cooked until golden-brown, then combined with a base of cream cheese, sour cream, and mayonnaise. Serve it with Homemade Potato Chips for the ultimate chip-and-dip tray.

Ingredients

  • 2 Tbs. olive oil
  • 3 medium yellow onions, halved and thinly sliced lengthwise (about 3 cups)
  • 1-1/2 tsp. chopped fresh rosemary
  • 2 Tbs. white wine vinegar
  • 1 8-oz. package cream cheese, cut into 4 pieces and softened
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 tsp. cayenne pepper
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 2 Tbs.
      Calories (kcal) : 110
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 20
      Sodium (mg): 220
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Heat the oil in a 12-inch skillet over medium-low heat. Add the onions and rosemary and cook, stirring occasionally, until the onions begin to brown, about 15 minutes.
  • Add the vinegar and cook, scraping up the browned bits on the bottom of the pan, until the vinegar has evaporated, 1 minute. Transfer the onions to a food processor and let cool for 10 minutes. Add the cream cheese, sour cream, mayonnaise, and cayenne and pulse until mostly smooth. Season to taste with salt and pepper. Let the dip stand at room temperature for at least 30 minutes before serving so the flavors can develop. If necessary, thin with a little water.

Make Ahead Tips

The dip can be made up to one week ahead, covered and refrigerated.

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