Saturday, January 14, 2012

French Onion Dip for the Ruffles with R-r-r-r-ridges

I remember Brian telling me once that he loved Frito Lay's onion dip with Ruffles, so that definitely had to make it on his birthday menu. Granted, I was confused and thought Lay's chips were Ruffles. But once Pia schooled me in the chip arena, I set to work on the dip. I found a couple of recipes that were touted as "just like you buy at the store" and tweaked them to create my own version. Here goes...


 2 T olive oil
2 diced sweet Vidalia onions
2 minced shallots
freshly ground smoked sea salt and flower pepper
2 C organic sour cream
1/2 C organic mayonnaise

In a saute pan over medium heat add oil, heat and add onions, shallots, and salt. Cook the onions and shallots 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.

Whether or not it actually tastes like the one in a can, I have no idea. But I'll still label it a success. We actually had to move these off the table so we would stop eating it.


*Update: November 2012. Linked up with Kate Martinelli's Onion Linky party.*

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