A lot of chip dips are made with all sour cream. I've wanted to try this dip recipe, made with sour cream AND cream cheese, for a long was the day. It went together well and now the recipe says I have to let it sit in the fridge for a few hours to mellow the flavors.......are they crazy?? If you know me at all......I am NOT a patient girl!!!

This recipe calls for 1 cup of caramelized onion's which might concern some new cooks. It is VERY easy to do and the flavor it gives the dip is fabulous!! Here's a couple pointers: 

To get 1 cup of caramelized onions, it's going to take about two medium size onions or one huge one.  Peel it, and slice it (into about 1/4" slices...maybe a little thinner) and cook them in a heavy pan with a couple tablespoons of butter.

Start out at medium high heat until you hear the onions sizzling, then turn the burner WAY, WAY down and just let them simmer. My electric stove burner settings range from 2-10....I simmer the onion on about #2, for 30 minutes, stirring every 10 minutes or so. They should look like this:

Remove onions from the pan and let them cool while you mix everything else together:

1 cup sour cream
4 ounces cream cheese  (room temperature)
3/4 teaspoon garlic powder (not salt)
1/2 teaspoon onion  powder (not salt)
1/4 teaspoon black pepper
1/2 teaspoon kosher salt (less if you use table salt)
1   tablespoon fresh chopped parsley

Beat the cream cheese until smooth and soft, add sour cream, garlic powder, onion powder, pepper, kosher salt and parsley. Mix well.

Run your knife over the caramelized onions, so they are in smaller pieces. Stir into dip. Decorate with snipped chives (optional).

Cover and chill for at least a few hours to mellow out the garlic and onion powder (overnight is even better).....Oh who am I kidding?

The cream cheese gives this dip a wonderful consistency and rich creamy taste.  Your family and friends will love it....if you care to share.

Enjoy !!!


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