2 1/4 cup onions, finely chopped
16 oz sour cream
2 tablespoons olive oil
2 tablespoons mayonnaise
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder
Heat the oil in a large saucepan. Add onions and salt and cook 20 minutes, stirring occasionally, until golden brown. Keep an eye on it for the last few minutes so it doesn’t burn. Remove to a bowl and allow to cool, about 15 minutes. Add remaining ingredients and mix thoroughly. Cover and refrigerate 1 hour to over night. Serve with chips, pretzels and raw vegetables.
Did you know that California Dip was invented in the 1950s when easy recipes featuring “time saving” ingredients first became popular? I think everyone has had onion dip made with dehydrated onion soup and sour cream (which concidentally was an unsual ingredient until the rise in popularity of dips) and (perhaps secretly) enjoyed it. Picture that dip but change the soup mix to freshly caramelized onions and you get this. Perfect, tangy and just a little kitschy.