Sarah's Barefoot Contessa Pan-Fried Onion Dip

By nlhartman

This dip is like the California dip that we remember from our childhood, except it's the real thing, with slowly caramelized onions, and it's ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar's potato chips plus fresh vegetables and crackers for dipping.

Ingredients

• 2 large yellow onions
• 4 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise

Details

Servings 12
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes.

Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.

Taste for seasonings. Serve at room temperature.