Make-Ahead: The dip can be prepared up to 2 days ahead. Anyone who's ever given a party surely knows how to make California Dip, probably America's favorite dip, with an envelope of onion soup mix and a carton of sour cream. My version, freshly made with caramelized onions replacing the dehydrated ones, challenges the classic with a fuller, less salty flavor.
Makes about 2 cups.
Credits: From Dip It! by Rick Rodgers. HarperCollins Publishers. Used by permission.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 tablespoons vegetable oil
- 2 medium onions, chopped (3 cups)
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- Salt and freshly ground black pepper
- Finely chopped fresh chives for garnish
Preparation:
1.Heat the oil in a large skillet over medium-low heat. Add the onions, cover, and cook, stirring occasionally, until golden, about 20 minutes. Uncover and continue cooking, stirring often, until deep golden brown, 15 to 20 minutes. Cool completely.
2. Mix the mayonnaise and sour cream in a medium bowl. Stir in the onions. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours, or up to 2 days. (If necessary, thin with milk before serving.)
3. Transfer to a serving bowl and sprinkle with chives. Serve chilled or at room temperature.
