Think of a party.
If you’re a nice, sensible human, the first thing that comes to mind is enjoying time with friends, clinking glasses and making eyes across the room – party stuff.
Me? I think dip.
Dip has long been the source of pre-party excitement for me. Every Christmas, I’d look forward to my mom cracking open a tub of Helluvagood French Onion dip with a bag of delicious Ruffles chips. It was the only time of the year we had anything that indulgent in the house.
Now that I have my own place and legal drinking status, parties are less about the dip and more about the boozy, schmoozy fun of hosting and getting together with friends.
Still, dip makes a great centrepiece.
This week, I hosted two parties. The first was a small get-together of coworkers. We ordered in for food. It was a dipless affair. On Saturday night, I had planned to invite a few friends over and told C. there would be no food served. Not even a dip. I had already had people in that week and wanted to see if I could curb my weekend snacking.
Come Saturday afternoon, I changed my tune. There was bacon in the fridge, cream cheese (I stockpile whenever it goes on sale) and half a tub of sour cream leftover from a vanilla sour cream cake I’d made earlier in the week. We always have onions.
The dip instinct took over.
That’s how this recipe was born.
I am a huge fan of caramelized onions. The smell of onions and butter falling in love together in a pan just kills me. They are also so low-maintenance. Once they softened up, I just left them in the pan on low and went about watching It’s Always Sunny In Philidelphia, returning every so often to stir. Lazy Saturday approved.
- 2 onions, sliced thinly (I used red and was pleasantly surprised)
2 tbsp butter
1 tbsp minced garlic
8 oz of cream cheese (I used light)
1.5 cups of sour cream
1/3 cup of light mayo
1 cup of shredded sharp cheddar cheese
1/2 package of bacon, cooked and crumbled
- Cook bacon and set aside to cool. Crumble into small pieces.
Melt butter in a pan on medium heat. Add onions and stir every so often until translucent – about five minutes. Add garlic. Turn heat to low. Cooking time is about 25 minutes, depending on how thin you sliced your onions. Stir every so often. Onions will be a deep caramel colour when done. Set them aside to cool.
Mix cream cheese, sour cream and mayo together with grated cheese. Add bacon. Add onions. Mix some more.
Serve with plain, rippled chips (the sturdiest chips you can find) or sliced baguette. I had a lot of dip and served both.
Eat until you think, “Uh oh, is everyone watching me eat more?” The answer is, of course, yes.