bits and pieces

Friday, February 11, 2011

Will the scrumptious dips never end??? GAME DAY: Caramelized Onion Dip

This little baby was dip 2.0 at the Superbowl party, the Eli Manning to Cobb Salad Dip's Peyton. It was pretty much scrumptious. Caramelized onions are one of life's onion-based blessings, so really, how could this go wrong? Numerous ways I'm sure, but the important thing is that it didn't. Hooray!

The thing about dips is that they are a tricksy food. My relationship to dips is similar to how I imagine Brady's is to his hair. Somehow, even thought you know better, you just think there's never enough. This past weekend I made dip after dip after dip. Why you ask? I'd make my dip, look at the bowl full of majestic carb-topping spread and think 'bah! that's so little. might as well make another kind of dip'. And so the madness continued. Our dip to people ration was probably 1 : 2 which means that most dips got half eaten and then went to die in my refrigerator because I was convinced I would eat them. Wrong. So do yourself a favour and make your dips in moderation. And get a hair cut. Recipe adapted from/inspired by Chowhound.
1 cup of sour cream
1/4 cup of chives
1 clove of garlic, minced/pressed
2-3 tbsp of chevre (goat cheese)
2-3 tbsp cream cheese

1 yellow onion, sliced and caramelized (for this you will need a bit of butter/olive oil, brown sugar, balsamic, salt + pepper).

other things you will need:
a bowl
a pan to make your onion
a food processor (if you have one)

  1. Get a bowl.
  2. Caramelize your onion. How you ask? Easy sez I! It looks harder than it is but I promise - the process is onion-sugar-balsamic-delicious.
  • Heat oil/butter in a frying pan/cast iron skillet on medium heat.
  • Once it is melty and hot, add your sliced onion and stir around to coat it in your oil/butter goodness. Leave it be for a few minutes, stirring occasionally.
  • ADD 1-2 tbsp brown sugar. I don't like my onions TOO sweet, but to each their own. I'd suggest 1 tbsp and if your diabetes still craves sugar, adjust to taste.
  • Stir and let cook for a few more minutes until your onions start to brown and look good.
  • add a splash or two of balsamic vinegar and stir your onions.
  • let sit for a few more minutes until they're starting to brown and blacken (just a little!) around the edges. Grind some fresh black pepper into your onions, and throw in a dash of salt.
  • They are now ready and full of maximized deliciousness.
Cobb Salad dip, Carmelized Onion Dip, Spicy Spicy Salsa
Dips > No Dips
Back to the dip-making! I did this in a food processor since it was easy and I had forgotten to take my chevre/cream cheese out of the fridge. Thus it was not room temperature and thus it would be no fun to blend by hand. 
Put everything BUT the onions and chives into a food processor and pulse until combined/mash them all together like the poor sucker you are without a food processor.

Add your onions and chives and pulse once or twice/stir in. 

Eat your delicious dip and revel in it's glory.

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