Holiday Traditions: Fruitcake, Egg Nog, and…onion dip???

Pumpkin pie, ham, cheeseballs, candied yams, figgy pudding (wait, do people really eat that?)…we all have our favorite holiday foods that make our holidays merry, most of which came from our childhood memories.

What makes my season bright?  Onion dip. It doesn’t exactly scream “HOLIDAYS!” but my mom would always mix up some sour cream and Lipton onion soup mix and serve it with Ruffles potato chips for every holiday get-together at our house when I was little. I probably ate about 80% of it all by myself. Perhaps that was a pre-cursor to my future weight problems?  Hmmm. 

Of course the way our moms make our favorite foods is always the best way.  Even if it was made from a mix, box, or can, I think I was convinced the extra love my mom added in made it just right.  I was perfectly happy with the deliciousness that was sour cream and onion powder.  I loved those little chunks of dehydrated onions!

However, at a work potluck last year, one of my colleagues brought homemade onion dip.  Oh. My. Gawd.  It was so good.  I think I hovered over it and snarled at anybody who got close to it. Very rarely do I actually ask people for recipes because I acknowledge by kitchen prowess is substandard so I don’t even usually try.  But I insisted on having this recipe and making it has become my new holiday tradition. Two years in a row makes for a tradition, right?  I have some in my belly has I type this!

Here’s what you’ll need:

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 clove garlic, minced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon white pepper

 

I used “light” mayo and sour cream so the nutritional value wasn’t quite so damaging and used regular salt instead of kosher salt. 

First, heat olive oil in a small pan over medium-low heat. Add onion and garlic and cook until they turn brown in color, stirring occasionally, about 20 minutes.  The recipe warns not to overcook the onions but I actually like them overdone and nearly burned. Remove from heat and allow to cool. 

In a bowl combine cooled onion, mayonnaise, sour cream, Worcestershire sauce, salt and pepper. Chill 30 minutes.
I have a problem with the chill for 30 minutes part because I’m all about immediate gratification and may be lacking in the patience department.  However, this stuff really does taste after a night of sitting in the fridge.

I like it best served with Ruffles, probably because Ruffles rhyme with my civilian/non-derby last name. Again, I opted for “light” to elimate a small portion of the guilt factor.

Try this for a New Year’s Eve party if you don’t plan on kissing anyone at midnight or for a Superbowl party.  Maybe next year Santa will bring me a chip and dip serving bowl!  The Nambé ‘Butterfly’ Chip & Dip Bowl will be just fine.

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