Who doesn’t love chips and dip? The store bought stuff is not that great and the mix+sour cream thing gets old. I was in the mood to make something. Well as luck would have it, I was procrastinating with taking a break from my school work and wound up watching an episode of Food Network’s Heartland Table and what do you know, she makes french onion dip from scratch. I don’t know why it never occurred to me to caramelize the onions myself but I knew I had to made my spin on it! Her recipe was very simple: sour cream, cream cheese, onions, and chives. So I decided to add mayonnaise to the recipe, cut down on some of the cream cheese and bump up the flavor with some Worcestershire sauce, Dijon mustard, and thyme for some extra flavor. I don’t know why but nothing goes better together than onions and thyme. **After I’ve made this a few times I often omit the cream cheese. I also frequently sub some of the sour cream and mayo for Greek yogurt. I’ve gotten to the point where I just dump things in for this recipe but I all tastes good.

Holy smokes this dip is good. You HAVE let it sit in the fridge for 24+ hours. I swear, you will never find any other type of french onion dip in my house again!

Caramelized French Onion Dip

Ingredients
– 1 and 1/2 cup sour cream
– 1 cup mayonnaise
– 1/4 cup cream cheese, softened at room temperature
– 2 medium-large vidalia onions, cut in half and sliced
– 2 teaspoons of garlic paste or minced garlic
– 2 tablespoons of fresh chives
– 1 teaspoon of fresh thyme (optional)
– a few dashes of Worcestershire sauce
– 1 teaspoon of Dijon mustard
– salt and pepper to taste

Directions

In a cast-iron skillet heated to medium, melt some butter and cook the onions until caramelized. Remove from the skillet and allow to cool.

In a bowl, combine the softened cream cheese, sour cream, and mayonnaise with a mixer. Blend until smooth and creamy.

Once onions are cooled, roughly dice and add to cream mixture.

Stir in onions, chives, Worcestershire, Dijon, and thyme. Season with salt and pepper if needed and mix well.

Refrigerate for at least several hours or even a day or two.

Serve with kettle chips, veggies, or whatever sounds tasty!

Enjoy!

Much Love,

M