Sue and I cooked a LOT the weekend I was in Denver. We spent most of Sunday in the kitchen, and all of Monday as well. This dip was one of the things we planned for her birthday party/Labor day BBQ , and it came together pretty quickly and spontaneously, by which I mean: “it was 3:30 and people were starting to arrive, and we kind of forgot about this dip and Sue still needed to shower and get dressed, so I looked at the caramelized onions as though they had personally offended me, drank half a glass of wine, and threw a bunch of ingredients into a bowl while shouting at Sue to wear the pink dress”.
There are two reasons Sue owes me an apology for this dip: A, she didn’t trust me to just throw ingredients together and have it turn out well, and B, because I wanted to put mustard in the dip and she didn’t like that either, but it was delicious, so there.
Caramelized Onion Dip (I think, because it was awhile ago when I made it, and I didn’t use a recipe, and, well, the wine…)
2-3 big sweet or yellow onions, chopped
1 stick of butter (yeah, a whole stick, butter is what makes things taste good)
1 cup Greek yogurt
1 cup low-fat sour cream
1/4 cup mayonnaise
1/4 cup Miracle Whip
1 tsp dry mustard
2 tbsp brown mustard/sweet mustard/garlic mustard/whatever fancy mustard you have in your fridge
1 tsp worcestershire sauce
2 tbsp apple cider vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper
Put the onion and butter in a dutch oven or deep saucepan. Saute on medium heat until the onions are golden brown, probably 45 minutes or so. When the onions cool, put them in a bowl with all the other ingredients and mix well.