We all remember that onion dip our moms made with the container of sour cream and a packet of onion soup mix – we thought it was the greatest thing to have at a party. You can admit it.
Then came Alton Brown and he figured out a way to make it from scratch and my whole world was turned upside-down – how could it be better?
Well, after a few times making it and then being challenged to even approve upon that – this is the ultimate, cannot stop eating it EVER dip. A must-have at every party.
Yields 2 to 3 cups
Adapted from Alton Brown, Good Eats
2 Tbls oil, extra virgin olive
1 1/2 Cup onion, yellow or Vidalia (when in season) diced
4 cloves garlic, fresh, minced
1/4 tsp salt, Kosher
16 oz sour cream (1 lb container)
3/4 Cups mayonnaise
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper, white, ground
1/2 tsp salt, Kosher
Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
Kuhn Rikon Stainless Steel Epicurean Garlic Press
Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover
In a saute pan over medium heat add oil, heat and garlic. Let begin to sizzle and lighten in color – do not let brown. Then add onions and salt. Cook the onions with the garlic until they are caramelized, about 20 minutes. Do not be afraid to let them cook longer, if needed. They need to brown and get some dark edges, but do not let them burn.
Remove from heat and set aside to cool.
Mix the rest of the ingredients, and then add the cooled onions.
Refrigerate for at least an hour and stir again before serving.
Chef’s Note: If you can resist, let this sit in the fridge overnight to let the flavors really meld. The dry spices will soften and the onion flavor will permeate the dip and you will wonder how you were ever satisfied with the powdered mix growing up.