Fine Cooking Magazine - November/December 2020

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 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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Reviews (1 review)

BHoud | 12/02/2018
Amazing! I grew up on deans french onion dip and thought I’d give this a go. Super curious how the tastes would differ. First off, this has NO comparison to the store bought Dean’s Dip. This surpasses that with great stride. It’s an amazing taste. The longer it sits and the flavors come toghether... my word. Wonderful. I’ll never eat another French onion dip.

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What We're Cooking Now

Name: French Onion Dip
Yield: Yields about 2-1/2 cups
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