Description
This dip is stuffed full of caramelized onions. Who wouldn’t love this? Once you’ve tried this dip, you’ll never buy the store bought French onion dip again!
Ingredients
- 8 ounces, weight Mayonnaise
- 8 ounces, weight Sour Cream
- 8 ounces, weight Cream Cheese, Room Temperature
- 1 teaspoon Garlic Powder
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Butter
- 3 Large Yellow/sweet Onions, Sliced Thinly
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- ¼ teaspoons Cayenne Pepper (optional And Can Increase)
- 1 teaspoon Brown Sugar (optional)
Preparation
**You can use fat-free cream cheese, sour cream and mayo and this dip becomes only 3 Weight Watcher points per serving!
In a large bowl mix the mayo, sour cream, cream cheese and garlic powder and set aside. The cream cheese will need to be room temperature to mix it in. I pop mine in the microwave for about 15 seconds to help it out. But do NOT microwave the metal wrapper!
In a large pot on medium heat, melt butter and olive oil. Add all of the sliced onions, salt, pepper, cayenne pepper and brown sugar into the pot. Toss to coat the onions evenly.
Cook the onions until they are nice and caramelized. Mine took about 20 minutes. (To caramelize, you cook the onions, stirring occasionally, until they shrink down and turn a gold/caramel color. Refer to my picture above.) Remove the onions onto your cutting board and let them cool for 20-30 minutes. Then roughly chop the enormous pile of onions and add them into the cream cheese mixture.
Stir the dip until the onions are fully incorporated into the mix. Cover the dish and refrigerate for at least 1 hour or until ready to eat. (If you can, refrigerate overnight. The flavors get better with age!)
**Feel free to add other spices for a completely different flavor of dip. Sometimes I add oregano, a bay leaf, celery seed, or onion powder.
