And continuing the entertaining theme, we move on to dips, a key ingredient for any good party. I confess that I grew up on grocery store French onion dip, and boy did I eat my share of it. In fact a really good French onion dip such as this one and a few wavy potato chips could set me back weeks on my diet.
Party recipe #2 this week comes from Great Party Dips, a new cookbook from Peggy Fallon. Dips are a must for any party, and this book has tasty recipes for all kinds of dips and dunkers, giving you plenty of variety to choose from. This caramelized onion dip is creamy, rich, and full of flavor and is a great make ahead for parties as it can sit in the refrigerator for up to two days. At the minimum, let it rest for four hours to give the onion flavors time to permeate the sour cream mixture. The dip is easy to make, but caramelizing the onions properly takes some time, so plan for that.
I have one copy of this handy cookbook to give away, courtesy of Wiley. You’ll get my review copy, very gently used, just leave a comment telling us about your favorite party dip. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Wednesday January 14, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.
UPDATE: Congratulations to KimL, comment #20, the winner of the cookbook!
Other Party Dips From This Blog
CARAMELIZED ONION DIP
Makes about 1-1/2 cups.
large heavy skillet with lid
hand mixer (or wooden spoon)
2 tablespoons extra virgin olive oil
2 large onions, quartered lengthwise and thinly sliced
1 teaspoon balsamic vinegar (I used white.)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 cup (227 g) sour cream (I used light.)
4 ounces (113 g) cream cheese, at room temperature (I used light.)
1. In the heavy skillet, heat the olive oil over medium-low heat. Stir in the onions, balsamic vinegar, salt, and pepper. Cover the skillet and cook for about 5 minutes.
2. Remove the lid and raise the heat to medium. Continue to cook, stirring occasionally, until the onions are soft and golden brown, about 35 to 40 minutes. Remove from heat and allow to cool.
3. In the medium bowl, combine the sour cream and the cream cheese. Beat until smooth. Stir in the cooked onions will all the juices.
4. Transfer to a serving bowl and cover. Refrigerate for at least 4 hours or up to 2 days.
5. To serve, stir again and allow the dip to stand at room temperature for 15 minutes.
Substitute Greek yogurt for the cream cheese. The end result will not be as thick, but will still be rich with flavor.
More Party Dip Recipes From Around the Blogs
Source: adapted from Great Party Dips, by Peggy Fallon
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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