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.

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 make this classic onion dip over the top.

Recipe: Caramelized Onion Dip

©From the Kitchen of Deep South Dish

  • 1 heaping cup sour cream
  • 1/2 heaping cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon Cajun seasoning (like Slap Ya Mama) {affil link}
  • 1 slice bacon
  • 1 tablespoon olive oil
  • 2 Vidalia or other sweet onions, diced
  • 1/2 tablespoon butter

Combine the sour cream, mayonnaise, garlic powder and Cajun seasoning. Mix well and refrigerate.

Cook the bacon until crisp; set aside to drain on a paper towel. Add the olive oil to the bacon drippings and heat over medium heat. Add the onion and cook until golden brown and caramelized, for about 20 minutes, stirring often. Transfer the onions to a plate, stir the butter into the onions, and set aside to cool. Once cooled, stir the onions into the sour cream and mayo mixture; crumble and add the bacon, mix and refrigerate for several hours or overnight. Stir before serving; serve with ridged potato chips.

Cook's Notes: I used Slap Ya Mama White Pepper Blend is a blend of salt, red pepper, white pepper and garlic. If you don't have access to that product use your favorite Cajun or Creole seasoning. Substitute leftover baked or grilled Vidalia onions.


Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings
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©Deep South Dish
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Posted by Mary on September 6, 2009
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