I have a secret food fantasy. I'm sitting on the sofa watching a chick flick. Maybe it's Reese Witherspoon in Legally Blonde:
Warner: Elle, if I'm gonna be a senator, I need to marry a Jackie, not a Marilyn.
Elle: So, you're breaking up with me because I'm too…blonde?
Or maybe it's Julia Roberts in My Best Friend's Wedding:
Julianne: [on phone] Kimmy! She ruined everything, and Michael started chasing her before he could answer me!
George: [on phone] Michael's chasing Kimmy?
Julianne: [on phone] Yes!
George: [on phone] You're chasing Michael?
Julianne: [on phone] Yes!
George: [on phone] Who's chasing you? Nobody. Get it! There's your answer. Kimmy.-
I'm sitting with an open container of french onion dip and a bag of ruffled potato chips. As I'm watching the movie and eating the entire 8 ounce container of oniony delight, my jeans are actually getting looser. (Hey, don't judge me, it's my fantasy!)
Over the past many years, I have done my best to not let this food fantasy become a reality. In reality, I'm pretty sure my jeans wouldn't be so forgiving! But it's this fantasy that spurred me to try this Caramelized Onion Dip. Originally, I found this recipe from my go-to gal, The Barefoot Contessa. I lightened it
a bit a lot to ease my guilt and then I brought most of it to the Football Awards Banquet. I guess this is just how fantasies go after 40!
Start by cutting 2 large or 4 small onions in half. Next, slice the halves into 1/8 inch semi-circles.
Use Vidalia onions if you have them, or add one teaspoon sugar if you don't.
Toss the onions in a pan with butter, olive oil, cayenne pepper, salt and black pepper.
Cook for 20-30 minutes on low until they are all brown and yummy and look like this.
Mix the remaining ingredients with a mixer until smooth and add in the onions. Adjust seasonings to taste.
Go ahead. Grab a chip.
You know you want one!
Caramelized Onion Dip
Inspired by The Barefoot Contessa,
Lightened by Rachel @ Simple Girl
2 large or 4 small onions (about 3-4 cups) preferably Vidalia
1 Tablespoon Butter
1 Tablespoon Olive Oil
1/8 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces light cream cheese
1/2 cup light sour cream
1/2 cup light mayo
Directions:Cut the onions in half and then slice them into 1/8 inch thick half rounds. Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayo in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
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