Saturday, October 10, 2015

Game Day Snack: Caramelized Onion Dip

Fall is my favorite time of year. It means cooler weather, a respite from growing and preserving food, and more couch surfing on the weekend while watching football games (or Netflix). Admittedly, if my Buckeye's aren't playing, my focus is on the snacks rather than the game.

Whether or not we entertain on game day, I usually make snacks. In fact, I keep a list of appetizers and finger foods on a handwritten list near the stove (in a pile of papers that includes the grocery list, new recipes and other important notes). A variety of food that's utensil optional makes for easy noshing couchside. It's a favorite way to spend a chilly fall afternoon.

 With a sour cream and mayo base, this dip is rich. For a lighter version, replace all or part of the sour cream with Greek yogurt/light mayo and serve with vegetable dippers instead of chips. It's best made a day in advance as the the flavor intensifies as it sits in the refrigerator overnight.

Don't be put off by the large pile of onions - they'll cook down.

Occasionally stir to prevent burning. These need to cook longer.

The onions are finished when they've cooked down and deep golden brown.

The house smells great!! Let the mixture cool to room temp and coarsely chop.

Combine onions with remaining ingredients. Refrigerate overnight.

Serve with your favorite chips or vegetables.

Caramelized Onion Dip
Adapted from

2 Tbsp unsalted butter
2 Vidalia onions, sliced into 1/4-inch-thick rings
2 large shallots, sliced into 1/8-inch-thick rings
3 cloves garlic, minced
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp Worcestershire sauce
Kosher salt and freshly ground pepper
Potato chips, for serving

In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.

In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Serve with potato chips.

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