Friday, December 15, 2006

Damn, but I make some good onion dip!

Tomorrow is our holiday potluck at work. There are 29 of us and several nationalities and ethnicities are represented, so we usually have quite a good spread going on. There has even been custome participation in the past, so really, the unexpected should be expected.

Dianne will bring her spinach dip, Miriam will make a huge ham and cheese empanada which she then cuts into little sandwiches, and I know someone is making queso. The boss is making a ham and bringing some other stuff as well, and I imagine someone will fess up with plates or something equally lame.

We all, well, almost all, kicked in $5 and I went today and picked up a gift card for the boss to Perry's Steakhouse & Grill. There is a new location recently opened at our mall, and it is divine.

So yes, I am bringing onion dip. This morning, I was pan frying the onions and they were smelling so good. I just wanted to dig into them with a fork as they sat on the plate cooling slightly. I made a double batch of dip thinking that half would go to work, and half would be for the 3rd Annual White Trash Xmas Buffet which is at our house on Sunday.

I worked 3-11 tonight and for my dinner break, I drove around to the front of the mall to get the gift card for Perry's. As it is the holiday season, it took most of my break to accomplish this. I decided that dinner would be a grande Chai from Starbucks, and stopped in there on my way back around to the other side of the mall.

OF course I knew that I would be putting dip into a container so it is ready to bring to work tomorrow. I also felt a certain responsibility to taste it and make sure it was just right. Also, to make sure noone would be keeling over tomorrow from food poisoning. My coworkers health is at the forefront of my thoughts. Really.

The dip is awesome, and hey, I am hungry. And there isn't exactly enought to save for WTXB3 and I will have to make more anyway. So in I dig. Yumm.

Queenmaxine's Awesome Onion Dip

8 oz block cream cheese
i cup sour cream
1 cup mayo
2 large onions diced small
I tbs butter
s + p to taste

In a saute pan over medium high heat, melt the butter and add the onions and some s + P. Saute the onions until they are a rich golden brown. The darker you can get the onions, the more flavorful the dip will be, bubt be careful to not scorch or burn. No black crispy onions! Set aside to cool slightly.

The other ingredients should be at room temperature. The cream cheese is really the important one as far as it needing to be softened to room temperature. If you forget to take it out or are just not too patient, break it up and nuke it for 30 seconds. Then blent it on high with electric beaters. Once it is creamy, add the mayo and sour cream, mixing the three together until the ingredients are nicely smooth and homo-genous.

Once the onions have cooled slightly, add them to the mix and stir thoroughly to combine. Cover and refrigerate at least a couple of hours. Once you taste it, it is indanger of not making it to its final destination, so buy double ingredients to begin with!


Deborah said...

Ooooh..sounds divine.

chapin said...

The dip was a big hit at work today. They ate a double batch and licked the bowl when they were done. You Rock!!!

maxine said...

Glad to be of service Chapin!!

We still have a little bit left and I will be hitting that tomorrow for lunch, I think.