Sunday, September 6, 2009

Caramelized Vidalia Onion Dip

Caramelizing the onions in this classic sour cream and onion dip really takes it up a notch.

Caramelized Vidalia Onion Dip

Okay. This is like the best onion dip you will ever put in your mouth. Seriously.

If you don't believe me, just make a single batch of it and see how fast you regret only making one.

I'm as serious as can be - if you are having a gathering of the football variety like this weekend, or of any kind, at the very least double this recipe. Probably better to just go ahead and triple it.

This dip will vanish fast ... and everybody is going to ask you where you bought it. It's all in the intensity of the caramelized onions - who knew?

Oh, and make sure you have plenty of dipping vehicles aka chips and such.
This is a good place to insert a quick reminder... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years. Your notes to me are uplifting and encouraging, however, if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
By the way, sour cream and mayo dips like this after sitting and having multiple chips and veggies dipped into them can cause them to begin to get watery. It's a natural occurrence and there are only two ways to prevent that. Periodically stirring the dip and, especially with larger groups of folks, offering individual serving dipping cups to your guests to discourage direct dipping into the dip container.

You can also substitute lower fat sour cream and mayo as well, or even swap out the sour cream for Greek yogurt - even your own homemade version. What?

You've never made your own Greek yogurt? Well, go here and check it out!

In the meantime, here's how to take this classic onion dip over the top with caramelized onion and remember to swipe down the page for the printable recipe with full measurements and ingredients list.

Combine the sour cream, mayonnaise, garlic powder, Cajun seasoning and Worcestershire sauce.

Mix well and refrigerate. 

Cook the bacon until crisp; set aside to drain on a paper towel. I already had some precooked bacon, so I'm using one strip from those and some drippings from my grease pot. Add the olive oil to the bacon drippings and heat over medium heat.

Add the onion and salt and cook until golden brown and caramelized, for about 20 minutes, stirring often. You can take the onions longer of course. The deeper you take them, the more intense the flavor! Just take care not to burn them or your dip will have a burnt, bitter taste.

Stir the butter into the onions.

Set aside to cool.

Once cooled, stir the onions into the sour cream and mayo mixture. Crumble or chop bacon and mix in. 

Taste and adjust for salt and other seasonings as needed. Seal and refrigerate for several hours or overnight. 

Stir before serving; serve with ridged potato chips.

Unable to view the printable below on your device? Tap/click here.

Posted by Mary on September 6, 2009
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