The Super Bowl and I have a long standing love-hate relationship (well, since 2001). I love the food, the beer, and sometimes the games. I hate that it falls on or near my birthday (near this year).
Do you know how hard it is to get people to go out for brunch Super Bowl Sunday? Its next to impossible. It would be flat out impossible if the Chargers made it to the big game.
I’m not allowed to host a party without serving crack dip*. I’m not invited to parties unless I bring crack dip. Crack dip is the most addictive dip in the world. I have some sitting on the counter right now and my dad has actually requested that I put it away before he eats it all.
Now he wants a central line of the stuff.
If you’re used to onion dip made from a soup mix, be warned, there is no going back. And it maybe in your best interest to not share the recipe, because crack dip is an excellent bargaining tool. Need help moving? Bribe them with crack dip. Need a babysitter on Valentines Day? Promise you'll have crack dip in the fridge. Want your husband do get your oil changed? Crack dip.
You’re welcome. I hope you all enjoy my birthday present to you. Sorry its a day late.
*So named for its highly addictive properties. People start to act like junkies around it too. Take it as a compliment.
**I don’t want her first born since I’m not Rumpelstiltskin. And I’ve now given away all of my bargaining tools as Chicken in a Jar was my other bargaining device.
Crack Dip (Caramelized Onion Dip) (Printable)
I used to make it with sour cream, but I was out and didn't want to go to the store, so I used non-fat Greek yogurt. So far no one has been able to taste the difference. Use which ever you have on hand. If you don’t have either one, it depends on how many calories you feel like ingesting. The taste is nearly identical.
I recommend using brown onions or sweet onions for this recipe. Don’t use red. I tend towards brown because their cheeper, or a mix. Lastly, its going to look like a lot of butter and oil. Don’t even think about skimping on it. Just trust me. Oh, and a non-stick pan is great for this.
2 ounces (55 grams, 1/2 stick) butter
1 tablespoon olive oil
2 pounds (1 kilogram) onions, thinly sliced
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons sugar
4 ounces (115 grams) cream cheese, softened
1/2 cup (115 grams) mayonnaise
1/2 cup (115 grams) sour cream or plain Greek yogurt
1 teaspoon minced chives (optional garnish)
In a large skillet over medium low heat, melt the butter and olive oil. Add the onions, cayenne, black pepper, salt and sugar. Cover and cook for 45 minutes. Go take a shower or set up for your party. I promise the onions won’t burn. After 45 minutes remove the lid and give the onions a stir. At this point there will be a lot of moisture in the pan and the onions won’t be very dark in color. Keep the lid off and continue to cook over medium heat, stirring occasionally, until the onions are very dark brown. You don't want onion liquid remaining because it will keep the onions from browning, but you want there to be some fat hanging out in the pan. If the onions start to look dry, add more olive oil or butter. Set aside.
In the work bowl of a food processor, blend together the cream cheese, mayonnaise, and sour cream (or Greek yogurt) until smooth. Add 1/2 of the caramelized onions and blend until smooth. Add the other 1/2 of the onions and any of the fat hanging out in the pan and pulse to combine.
Garnish with chives if desired. Serve immediately or refrigerate for up to 2 days. Allow to sit for 30 minutes before serving if its been refrigerated. Serve with Kettle Chips (you need a strong chip here), or vegetables if you’re feeling virtuous.