Pan Fried Onion Dip

Football season is officially here and so is the time to whip out all those tried and true dip, wing, and snack recipes! Here is one of Drew and I's favorites. Its creamy and delicious and is a thousand times better than the store bought version. I like to serve this with great crunchy potato chips or even ruffled ones. If your feeling like potato chips are too much, serve it with vegetables and crackers. I also find that cooking the onions in a regular pan (not non-stick) allows them to caramelize quicker and easier. Below I have included the original recipe and a healthier version that I have adapted from The Barefoot Contessa Cookbook.

Original Recipe

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, room temperature
1/2 cup sour cream
1/2 cup mayonnaise

Adapted Healthy Version

2 large yellow onions
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces 1/3 less fat cream cheese, room temperature
1/2 cup light sour cream
1/2 cup low fat mayonnaise

Directions

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 on 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 a paddle attachemnt and beat until smooth. Add the onions and mix well. Taste for seasonings.

Serve chilled or at room temperature.