- Todd English born (1960)
- 6 Tablespoons unsalted butter
- 2 medium onions, diced
- 8 Ounces cream cheese
- 1 Cup sour cream
- 1 Tablespoon garlic powder
- 2 Tablespoons chopped chives
- Kosher salt and black pepper, to taste
This is the dip that started it all. After Lipton's Onion Soup Mix hit the commercial grocery store scene in 1952, it was only a matter of time before someone thought to mix it with a little sour cream. While we have an unknown California cook to thank for thinking of it in 1954, our version is homemade. Sorry, Lipton.
In a small skillet, melt the butter and add the onions. Season with salt and pepper to taste and caramelized until the onions are a light golden brown, about 25 minutes. Remove the onions from the skillet. Add 1/2 the onions to a food processor with the cream cheese, sour cream, and garlic powder and process until smooth. Fold in the reason of the onions with the chives, season with salt and pepper to taste, and serve.
Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.