Pan-Fried Onion Dip

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I love all of Ina's recipes but due to hubby's wanting lower fat content, I try to make most of our foods as low in fat as possible without sacrificing flavor and taste.

I used the same amounts for everything but lower in fat ingredients.

Promise stick margarine and Crisco Pure Canola Oil
Weis Neufchatel Cheese, 1/3 Less Fat
Weis Light Sour Cream

Plus all the regular spices and hot sauce that it calls for.

I used 2 huge vadalia onions and cut them up just the way Ina suggested.
I slowly cooked them over the medium heat until the onions actually had really brown bits in them; and carefully watch and stirred them to prevent from burning.

This took a little more than 20 minutes. But to tell the truth I wasn't watching the time, I was watching for the carmelization and the brown bits to show up.

Since I don't have a Kitchen Aid mixer and my Mix Master is on the blink, I used my huge glass mixing bowl from the Mix Master and my hand-held mixer for combining everything but the onions.

Then after the onions had cooled, I added them to the mixing bowl and used the hand held mixer and mixed it very well. This broke up the strings and made it into smaller pieces and will be easier for dipping the chips/veggies into it.

You can chop the onions smaller if you wished but I think it is an unnecessary additional step. Just throw into the mixer and let it do the work for you.

I know that this is going to be a big hit at my niece's college graduation party and will make it again. So easy, much more and probably cheaper too.

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I have been making this dip for years, every time I bring it to potlucks people freak out over it.Delicious!

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My fiance' is in culinary school. As well as all of his friends. Every time I bring this dip around them, it is gone in seconds!! So make a double recipe if more than... 3 people are going to try it! haha

I also changed some of the proportions. 8 oz cream cheese, mayo, & sour cream. Then I add about a table spoon of garlic powder.

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This is really the best dip for your party. I agree with the other reviews. Diced onions make it easier for guests to eat. I doubled the amount of cream cheese, sour cream and mayo. Some guests may like the onion ratio stronger, but the majority won't. I also cut the butter and oil in about half. Great with veggies or chips. I don't review a lot of recipes, but this one was worth writing about.

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Creamy onion-y goodness with a bite of spiciness, this dip is FABULOUS. I added a dash of garlic salt for an added layer of flavor.

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This is the Best dip I've ever had. I've been making it for a couple of years now and it is always devoured. My friend and I always look for opportunities to make it b/c we crave it. I don't ever cut a thing on the ingredients. Once the dip cools it is not too saucy and it adds so much to the flavor of the whole dip. The butter/oil just makes it creamier. I do cook it much longer - I actually have found it's better the longer the onions brown and the dip is a more golden color. Also, I definitely use the mandolin to slice thin and then cut it up a little. It's too stringy otherwise.

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This is the best recipe. The only thing I do different is to quarter, then slice the onions (picky husband. Have made this for supper club and they love it too.

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This recipe tasted great, but it was a little messy to serve. The onions were stringy and kind of difficult to manage when dipping veggies and chips. Next time I would chop the onions - not slice them. The cayenne pepper added a nice touch - could even use a little more if you like spice. I did not use the nutmeg.

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1. This is the best dip ever. Really.

2. Absolutely cut the oil and butter in half (or more.

3. Double the recipe. You'll need to because you'll eat some before your guests ever see it.

4. It takes much longer than Ina says, especially if you double the recipe. More like an hour. If you make it according to instructions, you'll need to drain the onions or they'll never caramelize.

5. I used low fat cream cheese, sour cream, and mayonnaise and it's still super-rich. I also cut the mayonnaise in half.

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This dip is absolutely AMAZING!! I did cut the butter and oil in half like others had suggested. I like to dice the onions rather than slice them, but it's great either way. The last time I made it, I used olive oil mayo, light sour cream and reduced fat cream cheese - it turned out just as delicious - and I typically hate anything "light." Great with chips, pretzels, and veggies.