It's football season or as I like to call it dip season. There are a few reasons why I love football season - it's an excuse to stay in with friends on Sunday and hang out, there are lots and lots of commercial breaks when I can talk, touchdown dances and, most importantly, the food. I love football season food - chili, nachos, wings, and dips. My favorite dip is a classic - potato chips and onion dip. My friends associate chips and dip with me so much that whenever they eat it I get a text letting me know they are thinking of me, which is a sweet reminder that I maybe watched too much TV with a bowl of chips and dip in college.
Up until recently, I just added the Lipton Recipe Secrets onion dip packets to sour cream, but for last year's Superbowl party I tried out a more grown up, less processed version of my favorite dip and I fell back in love with onion dip.
It's super simple and fresh. I found this recipe on chow.com, but whenever I see the word food processor I see "lots of dishes" so I just hand mixed it and it came out smooth enough for me - I call it rustic! But if you want a smoother dip and don't mind dishes, I'd use a food processor.
Caramelized Onion Dip
(adapted from Chow.com)
- 1 tablespoon of olive oil and/or butter
- 1 medium yellow onion sliced
- 1 garlic clove finely chopped
- 1 cup of sour cream
- 4 ounces of goat cheese
- handful of chives
(Before caramelizing your onions I highly suggest you read this article on common mistakes people make while caramelizing onions from Bon Appetit - I wish I read it before I made it, because I was having trouble getting my onions just right this time and I think I cut my onion to thin so they were a little too crispy. These instructions from thekitchn.com would have been really helpful as well)
- Heat oil and/or butter in frying pan (preferably a stainless steel or cast iron skillet) over medium low heat. Add onion and garlic. Patience is key - don't change the heat ever, even if the onions take awhile to caramelize - it should take about 40-45 min, but it can take longer. Chow.com said 20 minutes and mine were no where near done at that point. Turning up the heat will just burn them. You don't have to stand over them, just check in every 10 minutes and move them around, scraping up the bottom bits on the pan.
- Meanwhile mix together sour cream and goat cheese with a fork until smooth.
- Remove onions from heat and chop them until smaller pieces - since this isn't going into the food processor cut them into the size you want floating around the dip.
- Sprinkle chives on top or mix them in.
- Refrigerate until game time and serve with your favorite potato chip! (Lay Ruffles or Cape Cod are my chips of choice.)
Enjoy snack season...er...I mean go Jets! Maybe if Jamie shares her famous Nacho recipe her team will get a shout out, but not this time, j!
(all photos, Jamie Grill Photography)