I love potluck parties because it gives me a chance to sample new recipe ideas beyond reading a typical blog, magazine or cookbook. My office recently decided to host a potluck party to celebrate the ending of another strong year.
My friend and coworker, Diana, is a hardcore foodie in her own right. It’s always humorous how much of our lunch conversations involve our most recent cooking adventures. She decided to bring this dip with crisp kettle fried chips. It was so good; I couldn’t help but keep returning for more even though there were rows of other delicious goodies to sample.
When she mentioned it was an Ina Garten recipe, I knew I had to make it sometime over the holidays. Sure enough, it was a perfect dip with celery sticks to munch while the main meal finished cooking.
- 2 large sweet yellow onions
- 2 Tbl. butter
- 2 Tbl. vegetable oil
- ¼ tsp. cayenne pepper
- ½ tsp. Worcestershire sauce
- 8 oz. cream cheese, room temperature
- ¾ cup sour cream
- ¾ cup mayo
- salt and pepper
- Slice the onions into eights. Slice the onions using the slicer attachment of your food processor. Of course, you can slice by hand if you want. Heat a large fry pan with the butter and oil to medium high heat.
- Add the onions, cayenne pepper and Worcestershire sauce. Season the onions with pinches of salt and pepper. Sauté for 3 – 5 minutes and then reduce the heat to medium-low. Sauté for an additional 15 – 20 minutes until the onions turn a golden color. Remove from heat and allow to cool.
- Toss the cream cheese, sour cream, mayo and cooled cooked onions in a mixing bowl. Mix until well combined. Season the dip with additional salt and pepper. Chill in the fridge for at least 30 minutes to firm up before serving. Serve with chips, crackers or celery sticks. Makes 2 cups of dip.