One sunny day, in July, I had a craving for onion dip. I can't recall the last time I've eaten onion dip. What I do remember is that the recipe consisted of a packet of onion soup mix was stirred into sour cream. I don't stock that product, any longer. How hard could it be to make onion dip from scratch, I wondered? I did a bit of research on the internet, and decided to come up with my own version.
It took a little bit of time to roast the garlic. I cut the top off a whole head of garlic, and drizzled a bit of olive oil over it. The garlic was wrapped in foil, and baked at 350F for about 45 minutes. I unwrapped it and set it aside to cool. In the meantime, I sliced an onion very thin, and caramelized it in olive oil until golden and caramelized-- about 20 minutes.
Susie-Q's Santa Maria Seasoning. I used 1 1/2 cups Lite Sour Cream and 3/4 cup of mayonnaise-- and a squeeze of fresh lemon juice.
I gave it a stir and tasted to see if I needed to adjust the seasonings to our liking.
I then stirred in the mashed roasted garlic, and the caramelized onion.
Then, we dipped in.
VERDICT: While it took a bit of prep work, as opposed to opening a packet of onion soup mix, the results were much better. Chips with mayo and sour cream = total guilty pleasure. Very good! However, there are a few notes on what I would do differently, next time. First, the onions should be diced. At first, it was fun to have a clump of onion with each bite. At the bottom of the bowl, there were too many onions that clumped together. I didn't like how that looked. Secondly, the Susie-Q seasoning should have been reduced by about half. I love this seasoning mix for our Santa Maria Style Tri-Tip. I felt it was a little too salty, though my husband didn't. I wasn't compensating for the fact that the chips are already salty, so keep that in mind while seasoning the mayonnaise and sour cream. I think a pinch of cayenne or paprika would be a nice touch, too.
This weekend, we are grilling ribs again. If I can find good apples, I just might bake my first fall pie of the season. Then again, I'm just not 100% ready to let go of summer stone fruits. My part of California has a different micro-climate. If we're lucky, our blue skies and temps in the 70's have been known to arrive in September-October. We shall see!
Here's the printable recipe: