Pan-Fried Onion Dip

2 ? cups

2 large yellow onions

3 tablespoons unsalted butter

3 tablespoons canola oil

? teaspoon cayenne pepper

? teaspoon salt

? teaspoon freshly ground black pepper

8 ounces softened light cream cheese

? cup light sour cream

? cup light mayonnaise

Cut onions in halves, peel and slice 1/8-inch thick. There should be about 4 cups onions.

Heat butter and oil in a large saut? pan on medium heat. Add onions, cayenne, salt and pepper; saut? 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 additional minutes, until the onions are soft and caramelized. Cool.

Place cream cheese, sour cream and mayonnaise in a food processor and process until smooth. Add the onions and pulse until mixed. Adjust seasonings if necessary. Transfer to a bowl, cover and refrigerate overnight.

Remove from refrigerator 30 minutes before serving.

From “The Barefoot Contessa Cookbook” by Ina Garten.

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