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 Screw Lipton Dip
This recipe takes longer and is more labor-intensive than the recipe on the side of the soup mix box, but your patience will be rewarded.
Ingredients
2 tablespoons vegetable oil
1 large yellow onion, diced
2 whole cloves garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon flat-leafed parsley, chopped
2 cups sour cream
(or substitute 2 cups light or fat-free sour cream at your own risk. It doesn't taste as good light. And don't try it with yogurt; it gets runny.)
¼ cup dry red wine or strong Belgian ale
(or substitute ¼ cup veal or chicken stock, heated)
1 teaspoon Worcestershire sauce
Directions
- Heat 1 tablespoon oil in a skillet over medium high heat.
- Add onion and garlic cloves, stir till well-coated with oil (add a bit more if needed) and saute till caramelized, stirring frequently. Do not crush garlic in pan at this time; allow it to get brown and soft on its own.
- Meanwhile, combine remaining oil, if any (if not, don't sweat it), with the salt, pepper, parsley, and sour cream in a medium mixing bowl and stir vigorously till well incorporated. Set aside.
- Remove caramelized onions from pan and reserve in separate bowl to cool.
This next bit is fun.
- Squish softened garlic in pan and smush it around. Add liquid and Worcestershire sauce into pan and stir well, scraping the pan thoroughly. Bring to boil, then lower heat to low/medium low and reduce liquid by about half (more is okay, less is not), stirring frequently.
- Pour finished sauce into onion bowl, stir to coat onions, then allow to cool at least to room temperature.
- When onion/sauce mixture is cool, fold it into the sour cream mixture.
- Chill in refrigerator at least one hour, then serve with crunchy dipping sorts of things (fresh raw vegetables, chips, crackers, etc.) or you can thin it slightly with cold milk to the texture you desire and use it as a dressing for salad.
Makes two cups of dip that will cause powdered soup mix to crawl back into the packet in shame.
Posted by Golfwidow on May 28, 2004
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