We're getting ready for the showdown between the New England Patriots and New York Giants by cooking up some crowd pleasing football party foods in our Super Bowl Recipe Challenge. Each day we'll be pitting two delicious recipes against each other and declaring one a winner. Join us today as we make onion dip.
Okay, so the Super Bowl is right around the corner, and while I couldn't care less about the game, I do like me some game day dips. My favorite? Oof, that's like asking me to choose between my non-existent children, but without question, onion dip is up there.
So, in preparation for the big game, I road-tested two highly-extolled onion dips: Martha Stewart's Sweet Onion Dip and Williams-Sonoma's French Onion Dip. Tears were shed (because of all the onions), pans were dirtied and record amounts of chips and dip were eaten. But I can say with certainty, my friends, there was a clear winner in this battle of the onion dips. Which cuisine reigned supreme?
The Williams-Sonoma French Onion Dip was the indisputable winner in my house -- and I've gotta say, the easier one to prepare, as well. Now, don't get me wrong, the Martha Stewart Sweet Onion Dip was good -- and I love my girl, Martha -- it's just, it tasted like, well, onion dip out of a packet. And while it was tasty, it was the slightest bit too sweet after a while. After a couple (okay, a ton) of chips loaded with the dip, my husband said, "I can't eat this anymore. It's tasting too sweet." And that's rare for the man.
The Williams-Sonoma dip tasted like the onion dip you know and love, but with a twist. A tangy, spicy, kind of fancy twist, thanks to the cayenne pepper and Worcester. The only downside? It's lighter than your typical onion dips -- way less chunky. So you can eat a lot of it. Like, way more than the average onion dip.
Here's the recipe. I seriously advise you to add it to your game day menu.
French Onion Dip via Williams-Sonoma
2 Tbs. unsalted butter
1 large yellow onion, finely diced
1 tsp. kosher salt
1 garlic clove, minced
2 tsp. Worcestershire sauce
1 1/4 cups sour cream
1/4 cup mayonnaise
1/8 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1. In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature.
2. In a bowl, stir together the sour cream, mayonnaise, cayenne pepper, and black pepper. Stir in the onion. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week.
Williams-Sonoma French Onion Dip it is!
What's your favorite Super Bowl food?
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