Sunday, December 12, 2010
Caramelized Onion Dip Recipe
This is something that I make with regularity in the winter, because it goes together very quickly, and is consistently well-received, even by non-onion lovers. In this season of impromptu socializing, it's an easy item to take to a cocktail party.
2 T. butter
3 large Vidalia (or other sweet) onions, coarsely chopped
2 c. shredded Swiss cheese
2 c. mayonnaise
1 (8 oz) can diced water chestnuts, rinsed and drained
1/4 c. dry white wine, plus one glass for the cook
1 garlic clove, minced
1/2 teaspoon hot sauce
Crackers or Tortilla Chips for Dipping
In a heavy skillet, heat the butter over medium-high heat; add the onions and cook about 10 minutes, until they've started to really brown. (The more you stir, the longer this will take, so stop stirring and drink some wine.)
Remove from the heat, let cool for five minutes, then add everything else, except the crackers.
Pour into a 2 quart casserole, and bake at 375 degrees for 25 minutes.
NOTE: This is not a recipe that adapts well for low-fat, low-carb, low-calorie. It's the holiday season, so use the regular mayo and regular cheese, and pop an extra Lipitor! (It's also a dish that works for kosher guests and vegetarians, if they are part of the mix.)