I am trying to decide which one of my favorite party dips will make the Super Bowl cut this year– definitely something with cheese.
I am including a new recipe for Pan-Fried Onion Dip courtesy of the Barefoot Contessa in tonight’s post. Please leave a comment to vote for the Super Bowl dip recipe TheRoomMom should serve this Sunday. If you vote for the winning dip choice, you will have the satisfaction of the knowing that you made TheRoomDad (aka my husband) very happy.
- 2 large yellow onions
- 4 T. butter
- 1/4 c. vegetable oil
- 1/4 t. ground cayenne pepper
- 1 t. kosher salt
- 1/2 t. freshly ground black pepper
- 4 oz. cream cheese
- 1/2 c. sour cream (or a little more)
- 1/2 c. good mayonnaise (or a little less)
- Cut the onions in half, and then slice them into 1/8-inch-thick-half-rounds. (You should have about 3 cups of onions.)
- Heat the butter and oil in a large sautee pan on medium heat. Add the onions, cayenne, salt, and pepper and sautee for 10 minutes. Reduce the heat to medium low and cook, stirring occasionally, for 20 more minutes until the onions are browned and carmelized.
- Allow the onions to cool. I scooped mine out of the pan with a slotted spoon and let cool on a couple of layers of paper towel on a plate.
- Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.
- Serve at room temperature with kettle cooked potato chips, pretzel sticks, or veggies.