Ingredients:

  • 1 medium yellow onion, finely diced (approx. 150g)
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp fresh parsley, minced
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt the butter and olive oil in a medium non stick skillet over medium heat. Note: Ensure the butter is bubbling but not brown before adding onions.
  2. Add the diced onions and salt, stirring occasionally. Cook for 20 minutes until the onions are deep golden brown and jammy.
  3. Remove the onions from heat and spread them on a plate. Allow them to cool completely. Note: This prevents the cream base from melting.
  4. In a medium mixing bowl, beat the softened cream cheese. Work it until it is completely smooth and no lumps remain.
  5. Fold in the sour cream and mayonnaise. Stir slowly until the mixture is uniform and velvety.
  6. Stir in the cooled onions, garlic powder, onion powder, and cracked black pepper. Mix until the color is a consistent pale gold.
  7. Fold in the minced fresh parsley. Note: Don't overmix here or the parsley will streak.
  8. Transfer the Summer Onion Dip to an airtight container. Refrigerate for at least 30 minutes to set the texture.