Homemade Onion Dip

"This dip with either start wars or end them"
                                         -Cristina

We tried this out last weekend at the Xmas gathering at our place. Two different people tried to steal the dip and by the end of the night, the bowl was empty.  The next day, people were requesting more.

You have to let the onions slowly cook down.  There is no way to speed the process up.  If you do, you'll just end up with burned onions, rather than true Caramelized onions.

This is my variation of the original.

Caramelized Onions

• 3 large (4 small) sweet onions, diced to 1/4"
• 4 tablespoons butter
• 1-2 teaspoons brown sugar (to taste if needed; it's only needed this addition once for me)
• 1-2 Pinches salt (3/4 way through cooking, to taste)
• 1-2 Pinches pepper (3/4 way through cooking, to taste)

Heat the butter in a large skillet over medium heat.  Add the onions, salt and pepper and stir to coat. Reduce the heat to low and cook until the onions are golden, stirring every 5 minutes.  This step will take 45-80 minutes, depending on the onions.  (note: it will look like a LOT of onions initially, but they will reduce in volume by about 70% when they are done cooking)

Add more salt and pepper if needed. If not sweet enough, add the brown sugar and cook for an additional 5 minutes.

To make the dip:

• Caramelized onions (at room temperature)
• 8 ounces room temperature cream cheese
• 1 cup sour cream
• 1 cup regular mayonnaise
• Pinch of paprika
• 1/2 tsp cracked black pepper
• Pinch of salt
• 1 large clove garlic

Assemble all ingredients in food processor and mix on low speed to combine.  Scrape down sides of bowl a couple times during mixing to ensure dip is fully mixed.
Place dip in sealed bowl and refrigerate for 24 hours.
Take out of refrigerator 15-20 minutes before serving to allow dip to come to room temperature.  Stir before serving.