Instructions

Take the cream cheese out of the fridge and let it soften a bit on the counter. I find that taking it out right before I start slicing the onions is sufficient. Peel and slice the onions as thinly as possible. If you have a mandoline, you can use that.

Heat a sauté pan on med/high heat – I sauté the onions in batches so that they don’t crowd the pan. Be patient this takes quite a while, but it makes such an enormous difference that it’s completely worth it.

Add some olive oil to the pan and when it’s hot, add however much onion you can fit in the pan without overcrowding.

Let the onions get golden brown (even some burnt bits are nice), add a nice pinch of cayenne pepper and about 6 shakes of the Worcestershire sauce and give it one last toss.



Transfer to a bowl (not plastic!) and allow to cool enough that you can chop these into even smaller pieces, we’ll want them scattered throughout the dip.

Repeat with the other batch(es), I had two.

Get a very large bowl (or the bowl of your mixer) and add the sour cream, cream cheese, mayo and onions to the bowl. On a low speed, mix until everything is thoroughly combined. Scrape down the sides and do it again. I actually do this in thirds – adding equal amounts of the dairy products each time, but I’m not sure that’s really necessary – I think I’m just being fussy.