French Onion Chip Dip

By ruthg

Makes 3 1/2 cups

Store dip in an airtight container within the refrigerator for up to 3 days.

Ingredients

• NOTES:
• 2 tablespoons canola oil
• 1 tablespoon butter
• 2 large Vidalia onions, diced
• 2 cups reduced fat sour cream
• 1 cup reduced fat mayonnaise
• 1 teaspoon Nature’s Seasoning (see note below)
• 1/4 teaspoon garlic powder
• 1 teaspoon Worcestershire
• 1 teaspoon freshly ground black pepper salt to taste
• If you don't have Nature's Seasoning, you can substitute celery salt. However, I highly recommend Nature's Seasoning, it's good stuff.
• Store dip in an airtight container within the refrigerator for up to 3 days.

Details

Servings 4
Cooking time 50mins
Adapted from mybakingaddiction.com

Preparation

Step 1

1. In a large saute pan over medium to medium-high heat (adjust to your cook top), add oil and butter. When butter is melted, add onions and saute stirring often until golden brown and caramelized, about 30-35 minutes. This may take less time depending on the size of your onions and your cook top. Set aside to cool to room temperature.

2. Meanwhile, in a medium bowl, combine sour cream, mayonnaise, Nature’s Seasoning, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.