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IG's Pan-Fried Onion Dip

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Posted to Thread #20 at 5:25 pm on Dec 20, 2005

Everyone loves this! Only change I make is to delete cream cheese and double sour cream. It's delicious as Ina designed, but after sitting out in a cool room the cream cheese gets stiff and it's hard to dip fragile chips - and of course everyone knows with onion dip you've got to have ridged chips! Note below is from Ina, the chips she mentions must be an East coast item.

Pan-Fried Onion Dip
(Makes two cups)

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

The Barefoot Contessa Cookbook
By Ina Garten


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

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 sautť pan on medium heat. Add the onions, cayenne, salt and pepper and sautť 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.

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