Recipe: Onion Dip From Scratch

[ 0 ] January 7, 2010 |

Onion Dip From Scratch

2 tbsp. olive oil
1 1/2 cups onions (diced)
1/4 tsp. kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 tsp. garlic powder
1/4 tsp. ground white pepper
1/2 tsp. kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

*Johnna’s tip: Now the old rule is when cooking for a large group i.e. Thanksgiving or Christmas, you should never cook something you’ve never made before. Wish we had’ve listened. Last night was the D.C. Food Blogger Happy Hour and this month the theme was a potluck. It was a blast! A potluck is the absolute Food Blogger scene, it gives you the opportunity to show off your skills and check out what your fellow bloggers are cooking up in their kitchens. We chose a homemade onion dip recipe which turned out to be a big, fat failure. SMH (*Translation: Shaking My Head). Why did we choose the one thing that we had never cooked before?? Well here are a few reasons:

1. We needed to make it the night before b/c we have that thing called the day job and wouldn’t get home in time on Wednesday to whip up a fantabulous (*Our made up word for fantastic and fabulous:-) dish.

2. We also needed a dish that could be refrigerated so we could just go home and grab the dish out of the fridge. We didn’t want to have to fool around with warming anything up.

3. We thought if we chose a dish that we could warm up really fast when we got home, it would be cold by the time we arrived @ Union Row which would not be a good look if we’re trying to show off our “cooking skills”…and

4. For selfish reasons, we wanted to try a new recipe…add something to our cooking resume.

What we found was we didn’t show off much of our “cooking skills” with the onion dip…we just showed that yet again, we need to learn our boundaries. Stick to what we know was the lesson of the night. That’s the good thing, however, about cooking and life…every lesson teaches you something and if you pull the positive from it, you’ll get so much from that lesson. Now what shall we make for the next potluck??

*Johnna’s tip, tip: We pulled this recipe from Alton Brown (*the scientist foodie of the Food Network) and love the ingredients…pair with your favorite tortilla chips.

Picture source

Category: appetizers, dips, finger-foods, vegetarian

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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