Every summer, certain things tend to become a trend.  We nearly always have an official corn dish, a certain way we assemble a burger from the grill, a particular drink we make over and over, or a particular ice cream flavor we bring to parties. It’s so much fun looking forward to the hot summer months by way of what we’ll be cooking.  It really helps utilize what’s in season (think: guacamole, caprese salad from REAL tomatoes and backyard basil, etc) and this summer, I think I’ve found the official dip/spread!

This dip would be amazing as a burger spread, a dip for tortilla chips, crackers, etc.  A wonderful topping for baked potatoes, a dip for fries – the options are endless.  I’ve always been a fan of the tubs of French Onion dip in the grocery stores, but this homemade version blows any of the store bought options out of the water.  It has a sweet smokiness from the caramelized onions, a super creaminess from the addition of the cream cheese and my addition, a tablespoon of red wine vinegar, really makes the flavors come alive and gives it a bite that cuts through all the richness.  It’s perfect.  I also decided to spin all the ingredients in my food processor a few times because I liked the idea of the onions being finely chopped instead of left in long slivers.  I think for me, it’s a more pleasing texture as a dip.

However you decide to make it, just promise me you’ll try this one at your next BBQ.

Caramelized Onion Dip*
makes about 2 cups

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 tbs red wine vinegar (really, any vinegar you have on hand will do just fine!)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise (we use Hellman’s original)

Cut up the onions into very thin slices.  Place in a large skillet with the butter, vegetable oil, salt and cayenne and let it cook over medium low heat until the onions turn golden, and caramelize, about 30 minutes.  You really want to err on the side of TOO caramelized instead of not enough.  The flavors get so intense as the onions break down.  Let the onions cool and set aside.

Add the vinegar, salt and pepper, cream cheese, sour cream and mayo to your food processor and pulse a few times to combine.  Then add the onions and pulse until fully incorporated.  If you don’t have a food processor, just dice your onions before you cook them, and then take all the ingredients to a bowl or mixer and mix until smooth.

Adjust the seasonings and serve with…anything!

*recipe adapted from this site, who took the recipe from The Barefoot Contessa cookbook.