Adapted from a Guy Fieri recipe. Makes about 2 cups.
According to Dianne, “This dip is excellent if you refrigerate it overnight to allow the flavors develop. Otherwise, it is just good.”
You can try other flavorings. A basic white dip is 1 part mayo and 2 parts sour cream.
- 1.5 Tablespoons unsalted butter
- 1/2 tablespoons olive or sesame oil
- 1 large yellow onion
- 1.5 cloves minced garlic
- 1/4 cup cooking sherry or white wine
- 1 cup sour cream
- 1/2 cup mayonaisse
- 1/2 teaspoon celery salt (or 1/4 teaspoon celery seeds and 1/4 teaspoon salt)
- 1/2 teaspoon Worchestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1.5 teaspoons dried chopped chives or 1.5 Tablespoons fresh
- Add the butter and oil to a large sautee pan
- Chop the onions.
- Sautee the onions for 15 minutes of medium heat, stirring occasionally, until brown.
- Add the garlic and sautee for another 2 minutes, stirring constantly, (garlic burns easily).
- Remove the pan from the heat and let the mixture cool slightly.
- Deglaze the pan with the sherry. Let the sherry sit for a couple of minutes to remove most of the alchol.
- Mix all the other ingredients except the chives together in a medium sized bowl.
- Fold in the cooled onion and garlic mixture.
- Pulse a few times with an immersion blender to break up any large onion pieces and to help the flavors combine.
- Stir in the chives.
- Refrigerate for several hours to overnight before serving.