Caramelized Onion Dip

pan fried onion dip

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.

onion dip

 

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.

 

Coconut Cream Cheese Pound Cake

ccc-1
This picture is of the cake resting on my toy kitchen that I had as a child.  Mom and I looked up pics of me and my cousin, Tracy, playing with this kitchen when I was three and she was five.  We were both wearing frilly dresses and prancing around the room with spoons in hand, creating recipes out of air and pretending it was delicious.  Ah, nostalgia 🙂 Doesn’t seem that long ago…
It’s funny how you can also be nostalgic about something that wasn’t even your personal memory.  My mom made this cake for my older brother and it was his favorite, but it became part of my food nostalgia anyway.  I think that’s another wonderful thing about food – others’ enjoyment of it can create memories for you, whether you took part or not.  I like remembering foods my brothers’ liked.  Matt loved cherry cheesecake, Chad was more of a savory guy and really had a thing for mustard.  I love both!  And I love that when I went home for a speedy trip this week to visit my mom, that we made this cake together and remembered good times.  Olive sat on the stove while Mom narrated my work to her as I made the cake.  Mom used to make it while I would sit on the counter and talk to her and now she plays with my daughter while I make it.  Life just doesn’t get sweeter than that.
ccc-2
Coconut Cream Cheese Pound Cake
1/2 cup butter
1/2 cup shortening
1 8-oz pkg. cream cheese
3 cups sugar
1 tsp coconut flavor
1/2 tsp. vanilla extract
6 eggs
3 cups flour
a pinch of salt
1/2 tsp baking powder
1 cup bakers coconut
Preheat oven to only 325 degrees.  Grease and flour a 10″ tube pan or bundt pan.  Cream butter, shortening and cream cheese together in a large bowl.  Gradually add the sugar, beating at medium speed until light and fluffy.  Stir in coconut flavoring and vanilla.  Add the eggs one at a time, beating well after each addition.  Combine the flour, salt and baking powder and add to batter.  Stir just until blended.  Fold in the coconut.  Pour the batter into a prepared tube pan or bundt pan.  Bake for 1 hour and 15 minutes, or until a tester inserted in the center comes out clean.  Cool in the pan on a wire rack for 10-15 minutes.  Remove cake from the pan and allow it to cool completely on a wire rack before cutting.
This cake is dense and rich.  Don’t worry too much about the sugar content.  It’s not an iced cake, anyway!  Just imagine the sugar you wouldn’t bat an eye at putting into the frosting of a regular cake and instead, put it into the batter 🙂 And if you haven’t gotten the hint that weekends are for feasting and not for guilt, I fear you never will!  Happy Eating!
ccc-3