foodchickie's favorite onion dip (from scratch)
I absolutely love onion dip and finding one that is made of fresh ingredients is a bonus I wasn't expecting. I found Alton Brown's recipe for onion dip from scratch and made it immediately, although it was good it had an egg aftertaste (probably from organic canola mayo). With this recipe, I have omitted the mayonnaise (egg aftertaste resolved! Plus fewer calories too!). To balance the sour cream, I use Neufchatel Cheese. Together they give a luxurious mouthfeel and the onion flavor shines. Try it out next time you make the dip and you will be pleasantly surprised. I am, every time!
Blue Ribbon Recipe
We love onion dip from the package and you add sour cream, but this onion dip from scratch brings it to a whole new level. Caramelizing the onions adds tons of flavor and makes it sweeter. Tangy and creamy, this onion dip is the perfect vessel for your favorite chips and veggies. Very easy to make, it's a tasty homemade onion dip to snack on while watching football or for a holiday appetizer everyone is sure to enjoy.
Ingredients
- 2 cups white onions
- 2 tablespoons olive oil (optional)
- 1 pinch kosher salt (optional)
- 16 ounces light sour cream
- 8 ounces Neufchatel cheese (reduced fat cream cheese)
- 1 teaspoon Kosher salt (necessary)
- 1/2 teaspoon white pepper (black is an ok substitute but will obviously give the dip black specks)
- 1/2 teaspoon garlic powder
How To Make foodchickie's favorite onion dip (from scratch)
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Step 1Peel and cut to medium dice 1 or 2 onions* to fill two cups. Set Neufchatel Cheese out to soften. *Choose your favorite onion. I have tried white only and another time white with a small number of green onions. I am experimenting with all of the onions and combinations. I will post comments on the results of the experiments I like. -
Step 2Heat olive oil in a large skillet over medium heat (if using a nonstick pan omit oil). Cook onion with a pinch of Kosher salt until they get a very well-done golden brown; stir constantly. Let onions cool. The longer you take the better the results, high temperatures will burn the onion and scald the oil, so keep the burner around 7 (medium to medium-high).
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Step 3While the onion is cooling, place light sour cream and Neufchatel cheese in a medium bowl and mix with electric beaters until mostly smooth. (I have always had several small lumps of cream cheese left but they blend in as you stir in the other ingredients by hand.) Add 1 teaspoon Kosher salt and 1/2 teaspoon each of white pepper and garlic powder. Combine thoroughly.
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Step 4When the browned onions are completely cooled, add them to the sour cream and cheese mixture and combine them completely with a spoon or spatula.
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Step 5Cover tightly and refrigerate to let the flavors set for 4 to 6 hours; overnight is even better. YUM! :D As you know the longer flavors sit the better. Serve with your favorite vehicle for onion dip. No chips? A spoon works! Enjoy, I hope you like this as much as I do. Keep cooking and Plate it Up!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
