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Author Notes: This dip is so rich and flavorful, the caramelized onions are amazing. I also added some chives for a bit of color. Adding thinly sliced green onion would also work. After you have sauteed the onions for the first 10 minutes, you could try adding 2 teaspoons of chopped fresh thyme and about a 1/2 cup of sherry, reduce the sherry and continue cooking until the onions are caramelized, cool and add to mixture of cream cheese and sour cream. Serve with some form of chip, like potato chips. —Katheryn's Kitchen
Makes 2 cups
Large yellow onions thinly sliced, about 1/8 inch thick
tablespoons unsalted butter
cup vegetable oil
teaspoon Aleppo pepper or cayenne pepper
teaspoon Sea Salt
teaspoon freshly ground black pepper
ounces or 1 cup of light cream cheese, at room temperature
cup Light sour cream
- Heat the butter and oil in a large saute pan over medium heat. Add the onions, aleppo, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20-30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
- Place the cream cheese and sour cream in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
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