Normally when I make an onion dip, I take out a little soup packet, mix in some sour cream and dig in. And then I realize that I really don’t care for sour cream and stop. There is just something about the flavor and I’m just turned off by it. I like a substantial dip, chocked full of onions and only a hint of the sour cream, and something that doesn’t turn into a watered mess the next day – I’m sure you know what I’m taking about. That’s why this roasted onion dip is the perfect answer to all of those problems.
I hate hate hate the day after I make one of those soup mix packets of onion dip and the next day it looks like, well, soup. It’s so unappetizing that I usually just throw it out. But this dip, with only a little bit of sour cream, cream cheese, and a little bit of mayonnaise doesn’t get that way. I had it for 3 days in my fridge and it never got to that consistency. It was light and airy because of the whipping process and packed with roasted onions. This is an easy dip to prepare in advance for a backyard barbeque and will be gone in seconds because it is so flavorful and so good. Serve with some chips, crudites, and you are set.
Roasted Onion Dip
2 medium yellow onions
Salt and pepper
1 block of cream cheese, softened
1 8oz container of sour cream
3 Tbsp mayonnaise
3 Tbsp chives
1-2 dashes of worcestershire sauce
Preheat your oven to 400 degrees.
Chop the onions into a medium dice. You want the onions to be visible in the dip, but not large chunks. Spread the onions in an even layer on a baking sheet lined with foil. Drizzle with olive oil and sprinkle with salt and pepper. Toss the onions to make sure everything is well-coated and place in the oven. Bake for 35-45 minutes, or until lightly browned and fragrant. Take out and let cool completely.
In a mixer, fitted with a whisk attachment, place the onions, cream cheese, sour cream, mayonnaise, chives and worcestershire sauce. On high speed, whip the mixture until fluffy, about 1-2 minutes. Season with salt and pepper to taste, and mix for a few more seconds.
Place in an airtight container in the fridge for at least 1 hour to let the flavors meld. Let the dip come to just about room temperature before serving.