With Super Bowl Sunday upon us, I thought there’s no better time to share a classic dip recipe with a twist. While this might not be as quick as throwing a packet of soup mix into a bowl of sour cream; the preparation is simple, and with a couple of easy substitutes you can really make this your own.
French Onion & Bleu Cheese Dip1 large yellow onion, diced 2 tbs. butter 1 tsp. kosher salt 1 garlic clove, minced 2 tsp. Worcestershire sauce 1 1/4 cup sour cream (I used greek yogurt instead) 1/4 cup mayonnaise 1/8 tsp. cayenne pepper 1/4 teaspoon ground black pepper 2 oz. bleu cheese (for a classic french onion dip, omit the bleu cheese) 2 tbs. milk
1. Bring a frying pan to medium-high heat, melt the butter. Add the diced onion and salt, cook for about 20 minutes, stirring often, until onion is soft and caramelized. Add garlic and cook for another minute. Remove the pan from the heat and add Worcestershire sauce, and stir to scrape up browned bits from the bottom of the pan. Transfer the onions to a small bowl and let cool to room temperature.
2. Combine the sour cream (or yogurt), mayonnaise, cayenne pepper, black pepper, half of the bleu cheese, and the milk in a food processor or with a stick blender. Stir in the cooled onions and the rest of the cheese. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to a week. Serve with chopped veggies, chips or pretzels for dipping.Recipe adapted from: William-Sonoma.