The easiest, and most surefire, way to rev up your Super Bowl guests? Great homemade dips (okay, and beer). For this contest, we're talking hot dip, cool dip -- anything and everything you can dunk a chip (or cracker, or crostino, or crudité) in.
Lemon, sour cream, cream cheese, Spanish onion, and chives.
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This recipe's a snap -- while the onions take some time to caramelize, there's no real work for you to do. Just get them started in the oil, then turn the heat down low, patiently wait, and occasionally stir. (See the next few slides for the slo-mo play-by-play.)
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Stirring the onions to coat them in the oil.
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It takes a long time for the liquid to cook off.
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But once it does, the onions begin to take on color. See those nice brown bits? Keep going until those brown bits are threaded through the entire pot full of onions.
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The rest of the ingredients -- sour cream, cream cheese, chives, lemon zest, and juice -- can all be measured and prepped while the onions cook.
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Once the onions are ready, you add them to a food processor and layer in the rest of the ingredients.
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A quick spin in the food processor and this is what it looks like. This is the moment to taste the dip and make sure the salt and acidity are to your liking.
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I scraped the dip into a bowl.
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Then folded in the chives.
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Doesn't a shell-shaped dish just scream "Super Bowl"?