Tuesday, September 16, 2014

Triple Onion Dip with Caramelized Walla Wallas

This is the onion dip to top all onion dips. No packaged soup mix here. Imagine slow roasted caramelized sweet Walla Walla onions combined with crunchy green onions and organic dried minced onions all stirred into sour cream and mayonnaise. The fresh vegetables and herbs really make the difference. So, so good.

Of course, this dip is perfect with chips, pretzels or vegetables, but I also like to use as a sandwich spread with roast beef...or as a topping for roast chicken. Try stirred into mashed potatoes...as a dip for french fries or spooned on baked potatoes (Hmm, kind of a potato theme going on here). Keep this in mind for your next party or family get-together (Sunday afternoon football watching anyone?) Enjoy!

Triple Onion Dip with Caramelized Walla Wallas
(makes 2 1/2 cups)

1 tbsp unsalted butter
1 tbsp extra virgin olive oil
1 small Walla Walla or other sweet onion, chopped
1 tbsp balsamic vinegar
1 Cup Sour Cream
1 Cup Mayonnaise
1/4 cup green onion, finely chopped
2 tbsp organic dried minced onion
1 tbsp fresh Italian parsley, minced
1 tsp paprika
sea salt
black pepper

Add the butter and olive oil to a medium skillet and heat over medium flame until butter is melted. Add sweet onion and stir to coat. Cook the onions for 35 to 40 minutes or until they are golden brown, stirring frequently. Add balsamic vinegar and a pinch of salt. Continue cooking until liquid has evaporated. Remove from heat and allow to cool.

In a medium bowl stir together the sour cream and mayonnaise until combined. Stir in the green onion, dried onion, parsley and a pinch each salt and pepper. Stir in the caramelized onions. Taste and adjust seasonings if necessary. Spoon into a clean bowl and sprinkle paprika over top. 

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It is "Dip" week at Food#Summer Soiree roundup. Do you have a favorite dip recipe?  Share in the comments section and/or link to your blog if you have one.
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napa farmhouse 1885
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