Homemade from scratch!

INGREDIENTS:

Butter, 2 Tablespoons

Olive Oil, 2 Tablespoons

Onions, 2 large chopped

Shallots, 3 chopped

Honey, 1 Tablespoon

Green Onions, 6 diced

Dry White Wine, 1/4 Cup

Sour Cream, 1 Cup

Cream Cheese, 8 Ounces

Tabasco, a few shakes

Worcestershire, 1 teaspoon

Cayenne pepper, a pinch

Garlic, 3 cloves crushed

Pepper, fresh ground liberal amount

Sea Salt, 1 teaspoon

DIRECTIONS:

Drizzle olive oil and butter in a large skillet and add the onions.  Cook on medium heat until they become beautifully brown and caramelized, it takes about 25 minutes.  Add the remaining ingredients in any order, stir together and serve.

 

This was really good…a whole lot more difficult than opening up the packet and adding sour cream…but if you want to really do it from scratch yourself…this is definitely great.

If you want to bring out the big tastes to impress your guests, you’ve got to try this one! For years and years, I served onion dip by opening up a jar, or if I was going to get really fancy, I would combine a packet with some sour cream.  Today I wanted to see if making it from scratch was that much better.  The results came in with a definite yes…it is that much better.  And really, it takes such a little time to make…so I believe it’s well worth the effort.

And the end result is a dip you will remember…creamy, sweet from the caramelized onions, packed with a huge amount of flavor and perfect to serve with vegetable sticks, chips or crackers, and it tastes amazing on a piece of crusty bread.

2 large onions and 3 shallots diced

The onions and shallots, cooked in the butter and olive oil are perfect…I could eat a spoonful just as it is.  But it gets even better, so keep going.

To the caramelized onions, add one tablespoon of honey and two garlic cloves crushed.

6 green onions diced and one 8 ounce package of cream cheese.

The recipe called for dry white wine, but I only had this little bottle of champagne…so that is what I used.  I love red wine and if the recipe called for that, I totally would have had it covered…but I need to learn to keep white wine on hand.

Add the cup of sour cream, teaspoon of Worcestershire and Cayenne pepper.

This is good served warm and served chilled.  If you are making it ahead and it becomes to thick after setting all night, just add a little milk to thin it out.

The “guys” in the house really liked it..but to be honest, they probably would have liked the can version or the packet where you just add sour cream just as well.  I could definitely tell the difference, and I will go to the trouble to make it again…because it was really better.