It’s the second last day of 2017…I’ve finally opened all the Christmas presents and set up my new Nespresso machine (present to myself…bought the machine and told hubs this was his Christmas present to me, only to be told in return that I had gifted him with a golf driver for Christmas!). There are still a couple more parties to attend however and kid#1 asked for help to make some dips for his class reunion.
I have a couple of great go-to recipes that I will post over time; I never ever get store-bought dip because homemade dip is the absolute best! I realized that dips are the best way to hold a hungry crowd while trying to get other dishes out of the kitchen. At my recent Christmas cookout, the caramelized onion dip disappeared in a wink of an eye. The wonderful thing about this dip is that onions are cheap and the Instant Pot makes the caramelizing a quick task, instead of slaving over a hot stove for half and hour or more. During the holiday season I also buy the large (and cheaper) 1 or 1.5 kg packs of cream cheese from baking stores as this can be used for dips and desserts. Someone did give me the “jaw drop” look last week when I walked out wielding a giant sausage-shaped cream cheese package…he obviously never saw the kind of parties I run!
So this is a fun and affordable dip – the dip goes with literally everything – crackers, chips and crudités. It’s the best snack for eating and chatting. So here’s a wish to my readers out there – that you will enjoy many great conversations over meals and have a peaceful and blessed New Year!
Caramelized Onion Dip
- 90 g butter
- 4-5 medium-sized yellow onions
- 1/2 tsp baking soda
- 500g cream cheese
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Slice the onions thinly.
- Put the Instant Pot into sauté mode. Melt the butter. Add the onions and baking soda and sauté for about 5 minutes till the onions start to soften and produce some liquid.
- Turn off the sauté mode. Seal the pot and put on manual high pressure for 20 minutes.
- When done, do a quick pressure release. Put back on sauté mode and gently stir and allow the liquid to evaporate for about 5-7 minutes. Set aside to cool.
- When the caramelized onions are cooled, add the cream cheese, onions, salt, pepper, paprika, onion powder and Worcestershire sauce into a blender or food processor and blend well.
- Refrigerate at least 2 hours or overnight. Serve with crudités (vegetable sticks).