California Onion Dip Recipes

ONION DIP FROM SCRATCH

Steps:

• In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

FRENCH ONION DIP FROM SCRATCH

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

CALIFORNIA ONION DIP

Steps:

• Place milk and beef broth in a blender or a food processor fitted with a metal blade.
• Process until thoroughly mixed.
• Add all other ingredients except onion flakes and process at high speed until smooth.
• Stir in onion.
• Refrigerate at least one hour.
• Serve with raw vegetables, no salt added potato chips, or toast strips.
• Dip lasts at least 3 days in fridge (maybe longer, but my family ate the last of it on the 3rd day, so I don't know!).

"REALLY" ONION DIP

Steps:

• Preheat the oven to 425 degrees F.
• In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
• Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
• Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
• When ready to serve top with the fried onions. Serve with chips.

CALIFORNIA TACO DIP

Steps:

• In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
• Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.

CREAMY ONION DIP

Steps:

• Combine sour cream, chives, onion powder, salt, garlic powder, and pepper in medium bowl; mix until well combined. Refrigerate for at least 30 minutes (or up to one week) before serving.

CREAMY ONION DIP

Steps:

• In a 3-qt. slow cooker, combine the onions, butter, wine, garlic and bay leaf. Cover and cook on high for 4-5 hours or until onions are tender and golden brown. , Discard bay leaf. Reduce heat to low; stir in the Gruyere cheese, cream cheese and sour cream. Cover and cook 1 hour longer or until cheese is melted. Serve warm with crackers or vegetables.

CALIFORNIA ONION SLIM-DIP

Steps:

• Place skim milk and cottage cheese in blender. Blend on high speed until smooth and creamy, about 4 minutes.
• Stir in onion soup mix. Cover; refrigerate at least 1 hour.