Alpana posted the recipe for this onion dip on her blog in the spring of this year. She said that the dip was so addictive it deserved to be called “Crack Onion Dip.” Of course I needed to try it out. I’ve made it at barbecues a few times over the summer and no one can ever stop eating it. My new go-to dip.
Crack Onion Dip
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, at 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 saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the 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 the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.
Serve at room temperature.
Can you substitute onion soup mix for the real onions? I absolutely HATE onions but oddly love onion dip made with soup (and onion rings).
Maybe, but I think the whole point of the recipe is to not use that onion soup mix.
Can this be made a day ahead or is it best to serve it right away?
I’m positive you can make it a day ahead because we’ve eaten leftovers of it from parties for dayS afterwards and it’s still been good.
Enjoy!