My sister brought over the yummiest dip ever the other day. Of course I asked for her secret recipe so I could share it with you! This dip is based on a recipe from my absolute favorite TV chef, Ina Garten, the one and only ‘Barefoot Contessa’. Her recipes are so consistently tasty and easily replicated at home, I am never disappointed with the results. Ruth and I just added some flavor tweaks to the original, making the recipe a new family classic that we serve at all major holidays!
2 large yellow onions
4 tbsp unsalted butter
1/4 cup vegetable oil
1/2 tsp harissa spice (ground cayenne pepper is another options)
Secret: I don’t like too much spice or heat in my cooking, but you will see that this spice doesn’t pop, it hangs in the background rounding out the overall balance.
1 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp brown sugar or balsamic vinegar to help the caramelization
4 ounces cream cheese, room temperature
1/2 cup sour cream
Tip: Go full fat, it’s a party for goodness sake.
1/2 cup good mayonnaise
Cut the onions in half, then make very thin slices. Heat the butter and oil in a large saute pan on medium (for caramelizing onions, I prefer cast iron skillet). Once hot, add the onions, harissa, salt and pepper to the hot pan and saute for 10 minutes. Lower the heat to medium-low, add in a dash of brown sugar or a splash of balsamic vinegar and cook slowly for another 20-30, until nice and brown and caramelized. Cool onions while you prep the last few ingredients.
Place the cream cheese, sour cream, and mayonnaise in the bowl of a Kitchen Aid blender with a paddle attachment, beat until smooth. Add the onions once cooled, and mix well. Taste for seasonings. Serve at room temperature. Keeps for a few days in the refrigerator, we love leftovers the next day!
Best served with potato chips, crackers, pretzels, cut carrots and celery