Onion dip. The name alone has always induced a feeling of discontent . I immediatelu conjuire up the image of the stuff served at house parties and get-togethers where you pull back the lid on a gerenic tasting, pre-packaged tub. I never understood the love for it and I always wondered why someone didn’t just make it themselves. And better.
I love onions and have thought about making a version loaded with great taste and fresh ingredients for a while now. Something a bit more complicated than onion soup mix but still easy enough that anybody can do it. I wanted to make a dip that could be a staple at family functions and shared with friends while watching the game. So I started scribbling down notes in my food journal and experimenting with ingredients.
One of the best things about trying out a new recipe is the testing. The calm before the storm. Sometimes the flavours don’t work or the ingredients don’t mesh, but when you hit the right note it can be heard a mile away. My test kitchen is my favourite place in the house. Usually the recipe requires a bit of tweaking but you’ll eventually get where you want to go. The sweet spot.
That was the case with this dip. I wanted the onions to stand out so I experimented until I came up with a set of ingredients that worked. Shallots and green onions and vidalia onions sauteed until golden and sweet. A base made with sour cream, mayonnaise and lemon juice which worked really well with the sweetness the onions produced and balanced them. It is the perfect amount of sweetness and it’s savoury. Alaways a great combination.