Triple Play Onion Dip!!!

Greetings Homegaters!

Onion dip. A moment of silence, please. It's appeared at almost every gathering you've ever gone to in your entire life. It's about as essential as air. Seriously. Think about it. Everybody serves onion dip. Everybody wants onion dip. I'll bet there's a bowl of it in front of the Pearly Gates when you get there.

Up until now, we've been accustomed to the mixes and the pre-made concoctions passing themselves off as onion dip. Ditch 'em. I'm going to enlighten you, dear Homegaters. I'm going to show you how to reach onion dip nirvana. It's going to blow your minds. It takes just a short while to prepare, but trust me, you will become an onion dip idol once you unleash this on the gang. I present to you the:  Triple Play Onion Dip. Take a moment to let that sink in. You're welcome.

As the name suggests, this recipe calls for 3 different types of onions:  carmelized onions, scallions and chives. Can you handle it? I know you can. Take a deep breath (but not too deep because your eyes might water) and let's move on. Next, the creamy goodness comes from a combination of sour cream and cream cheese. When all these ingredients come together, something magical happens and your company won't know what hit them. Check their vitals once in a while to make sure that they don't get so caught up in their onion dip trance that they miss the action on tv. As a matter of fact, you might want to double this recipe to make sure you don't run out and cause a riot in your fan cave. Just a bit of friendly advice.

Triple Play Onion Dip
(makes 16 oz)

1 medium-large yellow onion, chopped
2 scallions, minced (white part only)
2 tbs snipped chives (save a little for ganishing)  
16 oz container of sour cream
4 oz (1/2 package) cream cheese (softened)
2 tsp balsamic vinegar
1/8 tsp garlic powder
2 tbs canola oil
2 tsp salt

Method:

1. To carmelize the yellow onions: heat the canola oil in a saute pan on medium-low heat. Add the chopped onions and garlic powder. Salt the onions at this stage because you want the salt to draw out the liquid in the onions. Continue to saute down until the onions turn a dark golden color. Depending on the pan you're using, you may have to lower the heat a little because you want the onions to cook low and slow. You don't want them to burn. This usually takes about 15-20 minutes.

2.  Once the onions have achieved that golden color, add the balsamic vinegar and continue sauteeing until the balsamic has cooked out. Remove the onions to a bowl and let them cool.

3.  In another bowl, mix the sour cream, cream cheese, scallions and chives. When the carmelized onions are cooled down, add them and mix thoroughly. Serve with chips, pretzels, veggies,...

NOTE:  The flavors will improve if you make this a couple of hours ahead of time (or even the day before) and let sit in the fridge.

And there you have it! This is definitely a winner. Let me know how you like it!

See you back here next week for more gameday ideas!