Warm Caramelized Onion Dip with Balsamic and Herb Oil
Up to 20 people at a party
10 minutes
45 minutes
This dip is versatile enough to go from casual snacking to elegant entertaining!
Serving Suggestions:
- with artisan bread & crackers
- with fresh vegetable crudités
- with roasted vegetable for dipping (fingerling potatoes, halved brussels sprouts)
- with kale chips
as the warm centerpiece of a winter cheese and charcuterie board alongside aged cheddar, gruyère, prosciutto, and nuts - stuffed into mushroom caps and baked
Ingredients
- 3 large onions, thinly sliced
3 tbsp butter + 2 tbsp Green Olive Company EVOO olive oil
2 tbsp Green Olive Company red apple balsamic vinegar
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- Salt and pepper
Herb oil: ¼ cup EVOO olive oil + 2 tbsp fresh thyme or rosemary, warmed together
Directions
In a large skillet, melt butter with EVOO olive oil over medium-low heat. Add onions and cook 30-40 minutes, stirring occasionally, until deeply golden.
Stir in red apple balsamic vinegar, cook 2 more minutes. Season with salt and pepper. Let cool slightly.
Mix cream cheese, sour cream, and mayo until smooth. Fold in caramelized onions. Transfer to an oven-safe dish. .
Bake at 350°F for 20 minutes until bubbly. Warm herb oil gently, then drizzle over hot dip
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