Now that we are in the middle of the holiday season, you might be looking for a great appetizer recipe to take to one of the many holiday parties that you plan to attend. You might also immediately think of a soup packet dip when you think of onion dip. Whether you like the soup packet dip or not, I think you should really give this onion dip a try. It shares the basic concept of that dip, but it’s taken to a whole new level. The balance between sweet, rich, salty, and creamy is just right. There’s a good chance you’ll like this even if your not usually a fan.
2 large yellow or Vidalia onions
3 Tbsp unsalted butter
3 Tbsp olive oil
1/4 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 oz cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Prepare the onions by slicing them in half and then into 1/8″ thick slices.
In a large skillet over medium, heat butter and olive oil until the butter is melted. Add the onions to the skillet, along with the cayenne pepper, kosher salt, and ground black pepper. Cook onions, stirring occasionally, for 10 minutes. Reduce heat to medium-low and continue cooking until onions are a dark golden brown and caramelized (they will also reduce in size by about half), about 20-25 minutes. Remove from heat and allow to cool.
In a medium bowl, beat together the cream cheese, sour cream, and mayo with a hand mixer. Stir in the onions. Taste and adjust seasonings as needed. Chill for about an hour before transferring to a serving dish.