Fresh Onion Dip

Becky in Colo May 9, 2001

You have to try this!

Hi everyone! I had to share this -- made a batch yesterday afternoon, and now that
it's had a chance to chill and blend, finally got to taste it. You get the sweet taste of
the onion and then the spark of the spices.

Since the Vidalia and Texas 1015 onions are starting to hit the markets, I wanted to
pass this on.

1 1/2 cups chopped sweet onion (such
    as Vidalia, Walla Walla, etc.)**
2 tablespoons margarine or butter
1 (8 ounce) carton sour cream
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground red pepper
4 teaspoons snipped fresh chives

In medium skillet, cook onion in butter or margarine about 5 minutes or until tender. Cool.

In blender container or food processor bowl, combine cooked onion, sour cream and seasonings (except chives). Cover and blend until nearly smooth. (I like my dips on the chunky side, so I skipped this step and just mixed everything together.) Transfer to a small bowl. Stir in chives and cover and chill 1 to 24 hours. Before serving, stir in milk, 1 teaspoon at a time, if necessary to make of dipping consistency. Makes about 1 1/2 cups.

** I used a HEAPING 1 1/2 cups onion (somewhere between 1 1/2 to almost 2 cups) and cooked them a little longer until they were caramelized.