One of my favourite and oldest cookbooks is The Barefoot Contessa Cookbook by Ina Garten. It’s full of classic recipes with full, rich flavours. I find myself returning again and again to this dip. It’s a staple for entertaining and keeps well in the fridge for leftovers.
- 2 + ½ cup small diced Spanish onions
- 3 tbsp butter
- ¼ cup vegetable oil
- ¼ tsp cayenne pepper
- Salt & Pepper
- 4 oz or ½ block cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
Prep time 40 mins
Makes 2 cups
Add butter and vegetable oil to a frying pan, heat to medium high. Add onions, cayenne pepper, salt, and pepper. Sauté for 10 minutes. Reduce heat to medium-low and allow onions to continue to caramelize for 20 minutes. Your house should smell like heaven right now. Remove from heat, allow to cool. Resist temptation to eat the whole pan.
In a medium bowl, add cream cheese, sour cream, and mayonnaise. With an electric mixer or a powerful wrist, whip these together until smooth. Fold in the cooled onion mixture, including all juices from the pan.
Serve immediately or refrigerate for up to one week. Goes well with fresh veggies, crackers, or chips.
Did I mention it tastes just like Helluva’ Good?