Goodbye Lipton's Soup Mix...

Hello Carmelized Onion Dip from fresh onions!

I don't know about you, but I adore onion dip.

It's a guilty pleasure, however.

Having grown-up in the era of 70's convenience foods like Shake-n-Bake, Hamburger Helper and Stauffer's Cream Chipped Beef, I just feel a little uneasy about opening a pouch and mixing it into something wholesome.

With this great recipe from Jefferson Hill Vineyard & Guest House's Maxine Bryant, I can hold my head high when bringing onion dip to the next family gathering.

Caramelized Onion Dip

4 medium yellow onions
4 T. butter
4 T. Canola oil
1 t. kosher salt
1/2 t. black pepper
4 oz cream cheese
1/2 c. sour cream
1/2 c. good quality mayonnaise

Cut the onions in half vertically. Slice the halves into thin half-rounds. You should have about 3 cups of onions.
Heat the butter and canola oil in a large pan on medium heat. Add the onions, salt, and pepper and sauté for 10 minutes. Reduce heat and
cook onions until they are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in a food processor and pulse until smooth. Place mixture in a mixing bowl. Add the
onions and mix well. Taste for seasonings.
Serve at room temperature with a tray of fresh vegetables