"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Not Your Mama’s Onion Dip Recipe

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This recipe for Not Your Mama’s Onion Dip, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, September 5, 2009


2 tablespoons olive oil
3½ cups chopped red onion
1 teaspoon salt
¼ teaspoon black pepper
3 cloves garlic, minced
8 ounce softened cream cheese
1 cup sour cream
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
¼ cup minced chives
¼ cup dry white wine, or use broth, any kind

Warm olive oil in a large skillet over medium heat; add the onion, 1/2 tsp. of salt and the black pepper, and sauté, stirring, until onion begins to soften, about 3 minutes.
Add garlic; turn heat down to medium-low and continue to cook slowly, stirring every now and then, until onion begins to brown, about 10 minutes. Turn heat to low and cook about 15 minutes more. Onion should be brown and extremely tender. Add wine to the pan and cook, stirring occasionally, until liquid has evaporated and all the brown bits on the bottom of the pan are mixed into the onions. Remove from heat and let cool.
In a serving bowl, mix cooked onion, cream cheese, sour cream, Worcestershire sauce, the remaining 1/2 tsp. salt, cayenne and chives until well combined. Spoon into a serving dish or hollowed-out bread bowl, if desired. Serve with cut-up veggies, crackers or pita wedges.




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