Inspired by a love of the classic french onion dip recipe, simply flavored with a packet of dry soup mix. Slowly cooked, caramelized onions seasoned with sage, and a savory touch of Worcestershire, then swirled into a tangy mixture of sour cream and cream cheese. This is amazingly rich dip is great to serve at parties, or even just to have on hand for snacking with fresh veggies, thick cut potato chips or my personal favorite, sour dough pretzels.
Recipe yields about 4 cups of dip.
3 yellow onions, peeled and thinly sliced
2 garlic cloves, minced
2 cups sour cream
16 oz cream cheese
1 tbsp onion powder
2 tsp Worcestershire
½ tsp freshly ground black pepper
1 tsp rubbed sage
Salt to taste
2 tbsp unsalted butter
2 tbsp olive oil
To caramelize the onions; start by melting the butter on medium heat with the olive oil, once melted add the sliced onions and sprinkle with salt. Cook onions on medium low heat, stirring every 15 minutes, for an hour or until the onions turn brown in color and have a nutty aroma. Add the minced garlic and allow cooking until soft, turn off the heat, and stirring in the Worcestershire, onion powder, sage and black pepper, then letting cool to room temperature. Whisk together the sour cream and cream cheese until light and fluffy, then fold in the cooled caramelized onions and season with salt to taste.