I have been on this Vidalia onion kick so I thought I would try another dip. I found this one in our Toast to Omaha cookbook by our local junior league. I first tried it at room temperature like they suggested and then I heated some in the oven for about 20 minutes and liked it too. I think overall my family liked the Warm Vidalia Onion Dip a little better. Both were yummy and we didn't leave a drop!
Caramelized Onion Dip (adapted from Toast to Omaha, Jr. League of Omaha)
4 Tbsp butter
1/4 cup vegetable oil
3 large Vidalia onions, sliced
4 cloves garlic, minced
1 Tbsp Cajun or Southwest seasoning
1/2 tsp ground black pepper
1 tsp balsamic vinegar
8 oz cream cheese - softened
3/4 cup sour cream
1/4 cup mayonnaise
paprika or cayenne pepper to garnish
In a large skillet, heat butter and oil on medium-high heat. ADd onions and saute for 10 minutes. Reduce heat to medium low and add garlic and seasonings. Cook, stirring occasionally, for 20 minutes until onions are caramelized. Stir in vinegar. Allow mixture to cool. In a food processor, blend cream cheese, sour cream and mayonnaise. Add onion mixture and mix well. Garnish with paprika or cayenne pepper and serve at room temperature with chips, veggies or baguette slices.