Bad to the Bone Onion Dip
So good, yet so baaaaad. All the things you love about a good onion dip - sweet, caramelized onions, cool creamy texture - with a little extra zing from our Bad to the Bone seasoning blend.
Equipment
- Food processor
Ingredients
- 3 Spanish onions, halved and cut into ¼" slices
- 6 oz cream cheese
- 2 tsp Bad to the Bone seasoning
- 1 lemon, juiced
- 3 tbsp sour cream
- 2 tbsp canola oil
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme, chopped
- ¼ cup dry white wine
- kosher salt and freshly ground black pepper
Instructions
- Heat a large, heavy-bottom saute or cast iron pan over medium heat. Add canola oil. When the oil is hot, add the onions and a pinch of salt. Cook, stirring occasionally with a wooden spoon, until onions have caramelized to a deep golden brown.
- Stir in Bad to the Bone seasoning and thyme. Deglaze with white wine, scraping up the browned bits at the bottom of the pan. Continue to cook until the wine is evaporated. Remove from heat and cool completely.
- Put the onions in the bowl of a food processor. Spin until they are finely chopped. Add cream cheese, sour cream, chives and lemon juice. Pulse until well combined and smooth. Thin if needed with a tablespoon of milk or cream. Season to taste with salt and pepper.
Chef Tips!
Enjoy with your favorite potato or veggie chips, crudité, or seed crackers.
