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Nutrition Facts
Serving Size 1 (91g) Recipe makes 8 servings The following items or measurements are not included below: 5 slices focaccia bread
Calories 224
Calories from Fat 186		(82%)
Amount Per Serving		%DV
	Total Fat 20.7g	31%
	Saturated Fat 8.4g	41%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 485mg		20%
Potassium 98mg		2%
Total Carbohydrate 8.5g		2%
	Dietary Fiber 0.6g	2%
	Sugars 2.6g
Protein 2.5g		5%
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⁽⁴⁾ RATE IT NOW Print Recipe

By: Cathy17
Apr 25, 2005

My mom made this at a dinner party she had when dh and I went home recently. She served it with homemade chips made of toasted foccia bread. This has a bit more zip than the traditional onion soup mix dips without having to use the mix!

SERVES 8 , 1 cup (change servings and units)

Ingredients

2 large yellow onions
2 tablespoons vegetable oil
2 tablespoons butter
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon ground pepper
4 ounces cream cheese, room temp
1/2 cup sour cream
1/2 cup mayonnaise

toasted bread

5-7 slices focaccia bread, thinly sliced
2 teaspoons olive oil
2 tablespoons parmesan cheese

Directions

1
Cut onion in half and slice thinly (I use food processor).
2
Heat oil and butter in large frying pan over medium heat.
3
Add onion, cayenne, salt & pepper and saute for 10 minutes.
4
Reduce heat to medium low and cook, stirring occasionally for 20 minutes more, until onions are browned and caramelized.
5
cool.
6
Beat cheese, sour cream and mayonnaise until smooth.
7
Add onions and mix well.
8
Serve immediately or chill for a couple hours prior to serving.
9
Serve with potato chips, crackers or toasted bread below.
10
Bread preparation:.
11
Preheat oven to 300-325 degrees.
12
Thinly slice a loaf of Foccia bread.
13
Brush bread slices with olive oil.
14
Sprinkle optional parmesan cheese on top.
15
Place on cookie sheet and Bake for 5 minutes or until lightly browned.
16
Cool and break apart to large sized chip pieces.
17
Serve with a knife to spread the dip in case the dip is chilled.

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Browse similar recipes by category

Course > Appetizers > Dips
Course > Breads > Flat Shapes
Preparation > Time to Make > < 60 mins
Occasion > Dinner Party
Occasion > Brunch

Featured Reviews for This Recipe

From: Marie Nixon

On Dec 25, 2008

The heat from the cayenne pepper makes this dip unique. I liked it best served on ridged potato chips. I got a full 2 cups of dip when making the recipe. Easy to make.

1 person found this review helpful

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From: Sandi J in Canada

On Jul 26, 2007

This is soooo good...my daughter made it for a wedding shower and it was a huge hit, pretty well everyone asked for the recipe. I made it myself, and my husband loved it. Fairly easy to make, and a good make ahead, as the flavour improves the longer it sits. Thank you, will make again. (and again, and again) etc.

2 people found this review helpful

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From: Stephie Biggs

On Oct 19, 2008

REALLY GOOD STUFF. I didn't take the time to get out my food processor to slice the onions, so my slices were really to thick, which made it difficult to get out easily with your chip/bread. Next time I would probably just dice the onions. I liked the slight heat the cayenne gives it. The onions became so sweet that each time I ate some of it I kept thinking "did I put sugar in this recipe?......no." I even made the focaccia bread and they were as much of a hit at the party as the dip was. THANKS A BUNCH!

2 people found this review helpful

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From: MsKittyKat

On Sep 28, 2008

I served this at my housewarming today and it was a total hit! I did make it ahead as another reviewer mentioned and the flavors did seem to meld overnight. I couldn't find my cayenne pepper so I used a bit of chipotle powder and loved it - I'll definitely make this again and again and again.

2 people found this review helpful

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