Continuing on with my retro party snacks, here’s another thing that reminds me of Christmas holidays when I was a kid. For whatever reason, my Mom would only buy chip dip* at Christmas time. That thick, stinky (in a good way) tub of onion dip would get peeled open and devoured with a bag of plain Ruffles.

I’ve continued this tradition occasionally over the years, but I make the dip myself now, and have always used Barefoot Contessa‘s recipe for Pan-Fried Onion Dip. It’s really just a pile of caramelized onions mixed into the sinful trinity of sour cream, cream cheese and mayo. It’s so savoury and creamy and just perfect scooped up with chips (I do kettle chips now), pretzels and some veggies for #health.

*Chips with the dip has a totally different meaning to me now

Caramelized Onion Dip

Source: Barefoot Contessa

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 2 tbsp vegetable oil
  • 2 large Spanish onions, thinly sliced
  • 1 tsp kosher salt (or 1/2 tsp salt)
  • 1/2 tsp freshly ground black pepper
  • 4 oz (1/2 pkg) cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/2 cup mayo

Directions

  1. Heat the butter and oil in a large skillet over medium heat. Add the onions, salt and pepper, and cook for 10 minutes, stirring frequently.
  2. Reduce heat to medium-low, and cook for 20 more minutes, stirring occasionally, until the onions are deeply browned and caramelized. Let cool completely (you can scrape the onions onto a plate and put in the fridge to speed this up).
  3. In a medium bowl, mix together the the cream cheese, sour cream and mayo until smooth and combined. Mix in the onions, and taste to see if it needs more salt or pepper.