Onion Dip

We’ve been making this onion dip for parties for ages. It’s quick, easy, and packs an onion punch that I think is far superior to the supermarket dip options. The recipe does call for Worcestershire sauce, so if you’re hoping for a vegetarian dip, make sure to use a brand that does not contain any anchovies.

Yield: about 3.5 cups dip

Ingredients

• 2 8-oz. packages of cream cheese, softened

• 1 medium sweet yellow onion (such as a Vidalia onion)

• 2 tablespoons milk

• 2 tablespoons Worcestershire sauce

• 1/2 teaspoon garlic powder

• 1/4 teaspoon fresh ground black pepper

• Chives, finely chopped (optional, for garnish)

• Mandolin slicer (highly recommended)

• Electric mixer (highly recommended)

Instructions

Peel the onion and cut in half along the root. With the mandolin set to a very thin cut, slice the onion. Watch your fingers! Pile the very thin onion slices onto your cutting board and finely chop. The result should be very thin, small bits of onion. If you don’t have a mandolin, you can just finely dice the onion. I prefer the mandolin method to minimize any large pieces of onion in the dip.

Add the chopped/diced onion, milk, and Worcestershire sauce to the cream cheese. Beat with an electric mixer until well combined and almost at a whipped consistency. Mix in the garlic powder and black pepper. Taste for seasoning and adjust with additional Worcestershire sauce, salt, or pepper, if needed.

Store in an air-tight container in the fridge. Dip can be made up to 2 days in advance; mix well before serving. Serve with wavy potato chips or cut veggies.

Onion Dip