I’m sure I’ve mentioned this before, but my hubby loves salty things, and I love sweet things. Do you remember that amazing game show called Supermarket Sweep? I used to love that show! I used to strategize what I’d do if I were on the show – I’d go for the big slabs of meat and racks of ribs first, then on to the baby diapers and baby formula, then maybe on to the bottles of medicines next. Well, if my hubby and I were allowed to run around a grocery store and eat whatever we wanted, we’d go in opposite directions. My hubby would longingly look at the meat section and wish he’d had a portable George Foreman grill with him. After a few solemn moments of what could’ve been, he’d wander off to the potato chip aisle and settle on a bag of plain old tortilla chips. I would obviously go to the candy aisle. I’d grab several different types of candies and plop myself down to enjoy. I’d have some Hot Tamales, Skittles, Sour Patch Kids, strawberry gummies, Twizzlers (black and red), and probably even some Good and Plentys. My hubby would eventually get tired of tortilla chips and come to my aisle looking for Reeses Pieces. I would never go to the potato chip aisle, but might venture over to the ice cream aisle to grab some vanilla-based ice creams with peanut butter.
Ok, so my point is that this caramelized onion dip is amazing, and I don’t even care for salty foods. This dip is so simple with just a sour cream and cream cheese base, but caramelizing the onions makes all the difference in the world because it gives the dip such an incredible flavor. So if you’re really not into salty snacks, you have to trust me and just try this dip. Enjoy!
- 2 tbsp unsalted butter
- 2 medium onions, halved and thinly sliced
- 1 1/2 cups sour cream
- 1/2 pound cream cheese, softened
- 1 tbsp finely chopped parsley
- 1/2 tsp onion powder
- 1/2 tsp Worcestershire sauce
- Salt and ground pepper for seasoning
- Potato chips, for serving
- In a large saute pan, melt the butter. Add the onions and cook over medium heat, stirring occasionally, until golden, about 25 minutes.
- Add 2 tbsp of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
- Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth.
- Stir in the onions and season with salt and pepper.
- Serve at room temperature with potato chips.