Monday, July 16, 2007

Vidalia Onion Dip

(more like the traditional onion dip)

2 tablespoon olive oil
1 1/2 cups sour cream
3/4 cup Mayo
1 1/2 cups Vidalia onions, finely diced
1 clove garlic, minced
Salt and pepper to taste

Carmelize the onions in the olive oil. They should be nice and brown. Add the garlic just before you remove the onions from the heat. Set aside and let cool throughly. Combine remaining ingredients with the cooled onions, salt and pepper to taste (I like a lot of pepper). Refrigerate. Serve cold with potato chips, topped sprinkled with green onions and diced red pepper. This dip has a very delicate flavor, so beware of adding strongly flavored additions like beef broth crystals -- they are not needed.

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