"The fresh and potent flavors in this creamy dip will be a revelation if you thought homemade onion dip starts with a package of soup mix. This dip is delicious with raw vegetables – even those as simple as baby carrots and celery sticks—but it really shines with potato chips. Don’t rush frying the onions; let them get brown and tender slowly. That’s where the flavor happens. If you want to doctor this dip up further, add a 1/2 cup of crumbled blue cheese along with the onions."
3 tablespoons extra virgin olive oil
2 large yellow onions, thinly sliced
1 cup sour cream
1 cup mayonnaise
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce (or to taste)
1/2 teaspoon ground black pepper
Put the olive oil into a skillet over medium heat and add the onions. Cook the onions, stirring occasionally with a wooden or metal spatula, until they are deeply golden brown, and caramelized –roughly 40 or 50 minutes, keeping the heat low so they don’t burn. Set aside and let cool.
Stir together the remaining ingredients. Add the cooled onions, and taste, adding a bit more hot sauce or Worcester-shire if you like.