Laced with caramelized onions, this fresh-tasting dip will disappear quickly at parties and on picnics. A touch of cayenne adds a spicy kick.
Makes about 2 cups.
Recipe courtesy of Williams-Sonoma Kitchen.
Serve with potato chips and crudités for dipping.
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 1 teaspoon kosher salt
- 1 garlic clove, minced
- 2 teaspoons Worcestershire sauce
- 1 1/4 cups sour cream
- 1/4 cup mayonnaise
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
Preparation
- 1 In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature.
- 2 In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper. Stir in the onion.
- 3 Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week.
