Shelly's Recipe

Deviled Vidalia Dip

Category: Dips - Hot

makes about 2 1/2 cups

3 Tablespoons unsalted butter
1 large Vidalia or other sweet onion, chopped
2 medium yellow onions, chopped
1 clove garlic, minced
1 Tablespoon white wine vinegar
3/4 cup sour cream
1/4 cup mayonnaise
2 Tablespoon freshly grated Parmesan cheese
2 Tablespoons Dijon mustard
1 Tablespoon chopped fresh chives, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco sauce or to taste

In a large skillet over medium heat, melt the butter. Add the onions and garlic and cook uncovered, stirring occasionally, for about 1 hour or until caramelized. (Do not rush the caramelization by turning up the heat; you risk burning the onions.)

Add the vinegar and cook until it evaporates, about 1 minute. Remove the skillet from the heat and add the remaining ingredients. Taste for seasoning and adjust as needed. Garnish with chives and serve warm or at room temperature.