I made this recipe for a get together we were invited to. Everyone
was asked to bring, snacks, appetizers, finger foods, or dips. I chose this dip and I am sure happy I did. One
great thing about this recipe is it’s something you can make ahead of time. The
longer it sets the better. I made it on Saturday and it was ready to go on
Monday with just a quick stir and of course plating it.
This recipe makes a lot of dip. Far more than I was planning
on I didn’t realize that the onions and shallots would give it so much bulk. At
first I thought it was overkill but when I came one with an empty tray I knew
it was a success. We loved it! I can’t wait to make it again!! Another great
Guy Fieri recipe!!
Ingredients:
- 2 tablespoons vegetable oil (Do not use olive oil)
- 1 tablespoon butter
- 2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
- 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
- 2 cups sour cream
- 1 cup mayonnaise (I used Dukes for the lemon flavor)
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- In a large sauté pan over low heat, add oil and butter. When butter is melted, add onions and sauté stirring occasionally until golden brown and caramelized, about 35 minutes. This is a slow process do not turn up the heat to make it go faster or you will lose the whole effect of caramelizing the onions. This is key to the recipe.
- Add shallots and sauté for 15 minutes more until onions and shallots are dark brown.
- Remove from heat and let cool for 5 to 6 minutes (I stuck mine in the freezer for a few minutes) then chop into 1/4-inch pieces. Set aside to cool to room temperature.
- In a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture.
- Chill at least 1 hour or overnight, prior to serving. I would suggest overnight so that all the flavors can dance together!
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