Saturday, July 18, 2009

Maui Onion Dip

Maui Onion Dip CU

We are a dippy family. Yeah those you that know us probably just nodded your head yes and agreed with that statement, but I’m not talking that kind of dippy, I’m talkin’ dip dip. We love dips. Be it artichoke or olive, dill, veggie or clam, (hey we are from New England after all) or even the Heluva Good dips my husband loves to keep the fridge stocked with, we love a good dippin’.

Onion dip is one of our favorites and up until now we enjoyed the occasional Lipton onion dip, but sadly, that can be no more.

I’m afraid I have to cast off the powdery dip in the pouch now that I have found this dip.

Maui Onion Dip Collage
This creamy, tantalizing onion dip that is like no other dip we have tasted.

Amazingly good.

The hardest part of making this was caramelizing the onions and that took like all of 20 minutes.

I made this over the weekend when we had 2 extra kids in the house (as always) and the gang of them just about polished the whole bowl off on us. I managed to salvage a few tablespoons for John and I. It wasn’t enough.

Must make more.

Honestly, if you love dip, make this. If you love onions make this. If you have a family that’s as dippy as ours, make this.

Let me just say that there are no Maui onions to be found here in New England, so I used 3 large sweet vidallias and they were perfect.

Caramelized Maui Onion Dip
Sunset Magazine – June 2009
Printable recipe

Make this at least an hour ahead of time to allow the flavors to develop.
2 tablespoons olive oil
2 Maui onions (or other sweet onions) halved and thinly sliced (about 5 cups)
1 cup sour cream
½ cup buttermilk
1 teaspoon kosher salt

Heat the oil in a large nonstick frying pan over medium heat. Add the onions and cook, stirring occasionally, until brown, sticky and caramelized (about 20 minutes). If the pan starts to burn, reduce the heat to medium-low and add 1 tablespoon of water, stirring well. Transfer the onions to a small bowl and chill until cold (about 1 hour).

Reserve 1 tablespoon of the onions.

In a food processor, pulse the remaining onions, sour cream, buttermilk and salt until just combined. Transfer to a serving dish and top with the reserved onions. Chill for at least an hour before serving.

Maui Onion Dip TS

You can make and chill this dish up to 2 days in advance.
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