Musical pairing – Down on the Corner by Credence Clearwater Revival
I have decided that I am a chip and dip girl . . . don’t get me wrong, I appreciate a great cookie or a killer piece of chocolate but if those were on the table with potato chips and dip? I’m all about the dip, baby!
At some point it dawned on me that while I can certainly make onion dip whenever I feel like it, I don’t; for whatever reason, I usually don’t think about chips and dip until we’re heading into the holiday season . . . then suddenly the craving hits and I’m rooting around in my pantry, checking for onions, sour cream and mayo . . .
I broke with tradition this year and made a batch of onion dip for our pre-Thanksgiving gathering primarily because I love it and because The Professor said that onion dip was a huge favorite of his dad’s . . . in fact, The Professor recalls many a time when ‘Big D’ had a tub of ready-made Onion dip and chips stocked and ready for whenever the mood hit him . . . which was often. I decided to make my ‘from scratch’ dip and see if it would pass the muster . . . Big D can be a tough crowd when it comes to this kind of thing; he’s a man of routine and doesn’t like to mess with what already works.
My chip of choice is one with ridges or a sturdier kettle chip; I think thin, non-ridged chips break too easily leaving a piece of chip buried in the dip – at which point you either try to fish it out with another chip or look for some sort of utensil to scoop it out . . . raise your hand if you’ve ‘been there, done that.’ I also find non-ridged chips too flimsy to scoop up a respectable amount of dip and have it end up in your mouth rather than wearing it as part of your ensemble . . . not that it’s happened to me . . . I’m just making an educated guess . . .
So how did I fair with the homemade Onion dip and chips with ridges? One bite and Big D said, ‘Now that’s good!’ And he didn’t move from the chips and dip until it was time for dinner . . .
A small success but I’ll take it . . .
Needless-to-say, I’ll be making this again for the Big Game . . .
SMITH BITES NOTES: While I have certainly enjoyed this dip immediately after getting it made, I do think the flavors meld together nicely if given an hour or so in the refrigerator . . . but sometimes you just can’t wait . . . I understand completely. Additionally, the recipe is so ridiculously easy to put together, you’ll wonder why you ever bought it from the store!!
CARAMELIZED ONION DIP
- 2 medium onions, chopped
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1-1/2 cups sour cream
- ¾ cup real mayonnaise
- 2 cloves garlic, minced
- 1/8 teaspoon cayenne
- salt/pepper to taste
- Melt butter in olive oil over medium heat
- Add chopped onions, minced garlic, pinch of salt, pepper and cayenne and sauté for about 10 minutes until onion is translucent; reduce heat to low and cook until golden and caramelized – about 20-25 minutes longer, stirring occasionally so they don’t brown too quickly.
- Set aside to cool completely
- In a medium bowl add sour cream and mayonnaise; mix to combine
- Add cooled caramelized onions; stir until well combined
- Enjoy with a good ruffled or kettle chip!
© 2012, Debra. All rights reserved.