(by Shirley McNevich)
2 large onions (peeled and chopped)
4 TBSP butter
1/4 cup canola oil
1/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground black pepper
4oz. Philadelphia cream cheese (softened)
1/2 cup Breakstone's sour cream
1/2 cup mayo
In a skillet over medium heat add butter and canola oil--stir until butter is melted. Add chopped onions, garlic powder, salt and pepper--cook/stir until onions are caramelized and soft. Drain off any remaining liquid, then cool the fried onions to room temperature. In a mixer add cream cheese--beat. Add sour cream and mayo--beat until smooth and creamy. If you want the dip to be chunky, remove the bowl from the mixer, add the cooled onions and stir until mixed. If you don't want the dip as chunky, add the fried onions while the bowl is still on the mixer and beat well on high speed. If you refrigerate the dip for a few hours, it will have more onion flavor than if you use the dip right away.
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