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Sauces and Condiments

Roasted onion dip California-style

Summertime: when the serving and the cooking should be easy. Dips and spreads fill the bill; all you need is a handsome serving bowl, a basket of chips and/or crudites and a pile of cocktail napkins. And dips and spreads ... Read more

Total time: 45 minutes plus 8 hours chilling | Makes 1 3/4 cups
  • 1 large onion, cut into 1-inch chunks
  • 2 tablespoons butter, melted
  • 1/3 cup light mayonnaise
  • 1/3 cup light sour cream
  • 1/3 cup light cream cheese
  • 1 teaspoon beef bouillon powder
  • 1/8 teaspoon salt
  • 1 to 3 tablespoons milk

Step 1Place onion in 13x9-inch baking pan. Drizzle with butter. Toss to mix. Roast, uncovered, at 425 degrees until lightly browned and caramelized, stirring several times, about 30 to 35 minutes. Cool on counter (or put in freezer briefly for a quick cool).

Step 2Place mayonnaise, sour cream, cream cheese, bouillon powder and salt in food processor bowl fitted with metal blade. Mix well. Add onion; pulse on and off until slightly lumpy. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Refrigerate overnight or as long as 3 days.

Step 3To serve, stir, adjust consistency according to its use and adjust seasoning. Serve chilled.

Note: Spread this tasty mixture on little garlic toasts or use to fill celery sticks. As a dip, it's great with really good potato chips or crudites.
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