Diiiiiiiiip!!! I love dip.
Mostly because it’s one of those foods that can be eaten as a snack, as lunch, as dinner…or you know? Second breakfast.
No discrimination here.
This dip is a classic onion chip dip made with sour cream. I caramelized the onions to add some texture, but the caramelization also adds some sweetness which I really like in my chip dips.
Paired with some plain chips and carrots, a beer, and a good show to watch and I am one happy lady.
- 2 tbsp olive oil
- 3 large yellow onions, chopped
- 2 sprigs fresh thyme
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- Pinch coarse sea salt
- A few cracks of pepper
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- Pinch of celery salt
- Chips, veggies or baguette slices, for serving
- Heat olive oil in a heavy-bottomed pan or Dutch oven over medium heat. Add onions and thyme. Let cook until onions are very soft and caramel in colour, about 40-45 minutes.
- Add vinegar and Worcestershire sauce and let cook until slightly thickened, about 15 minutes. Season with salt and pepper and remove pot from the heat and allow to cool to room temperature.
- Meanwhile, in the bowl of an electric mixer or with a hand mixer, beat together cream cheese, sour cream and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt and stir to combine.
- Transfer to refrigerator to chill at least 2 hours and up to 2 weeks.
- Serve with plain chips or fresh veggies.
Recipe adapted from Martha Stewart