by Rick Rodgers
Make-Ahead: The dip can be prepared up to 2 days ahead.
Anyone who's ever given a party surely knows how to make California Dip, probably America's favorite dip, with an envelope of onion soup mix and a carton of sour cream. (According to the Lipton Company, who prints the recipe on every box of their dried onion soup, it is called California Dip because an anonymous homemaker from that state invented it.) My version, freshly made with caramelized onions replacing the dehydrated ones, challenges the classic with a fuller, less salty flavor. Serve this with homemade potato chips, and get ready for the compliments.
Makes about 2 cups
2 tablespoons vegetable oil
2 medium onions, chopped (3 cups)
3/4 cup mayonnaise
3/4 cup sour cream
Salt and freshly ground black pepper
Finely chopped fresh chives for garnish
1. Heat the oil in a large skillet over medium-low heat. Add the onions, cover, and cook, stirring occasionally, until golden, about 20 minutes. Uncover and continue cooking, stirring often, until deep golden brown, 15 to 20 minutes. Cool completely.
2. Mix the mayonnaise and sour cream in a medium bowl. Stir in the onions. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours, or up to 2 days. (If necessary, thin with milk before serving.)
3. Transfer to a serving bowl and sprinkle with chives. Serve chilled or at room temperature.
Great Party Food to Spread, Spoon, and Scoop
by Rick Rodgers
Hardcover, 208 pages
$14.95; $22.95 (CAN)
Recipe reprinted by permission.
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