Welcome! I'm a new Pittsburgher and mom who is untrained in both life and cooking, but that just makes them both more exciting!

Pan-Fried Onion Dip


Is there anything better than a big basket overflowing with potato chips and a bowl of onion dip sitting on the table in front of you?  YES.  All of that with homemade onion dip.  I've always had Heluva Good dips growing up (mostly around Easter time), and the name is pretty accurate.  I love the whole Heluva Good line.  But my world and taste buds were shocked into oblivion when I first tasted homemade chips and onion dip made by Jules Catering in Boston.  It was OH MY GOD good.  The chips were fresh and greasy and crispy and the dip was beyond perfection.  Such an intense depth of flavor that I never knew existed in a condiment.  I once put my face straight into the dip vat at a work function.  I'm kidding (but I wish I wasn't).  So, when I saw a recipe for a homemade dip on Delicious Meliscious for the What's Cooking swap, I was pumped to give it a try.  And it's great!  I love how thick and creamy it is, even when made with low-fat versions of sour cream, cream cheese, and mayo.  If you want to make your friends happy this Super Bowl Sunday, give this recipe a try!

Pan-Fried Onion Dip

2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, at room temperature 1/2 cup sour cream 1 Tbsp. Worcestershire sauce (vegetarian version if you prefer) 1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, garlic powder, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, Worcestershire sauce, and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Keep in the fridge for at least half an hour, and up to a few days, so that the flavors can combine before serving.

Source: Adapted from 

Delicious Meliscious

Vegetarian Buffalo Poppers

Chiles Rellenos with Tomato Sauce