Onion Dip

Passover has come and gone.  That is the holiday that is associated with potato chips at our house, and while gluten is now back in the rotation, the potato chips remain.
Truthfully, it started with the pandemic and not with Passover this year.  Our youngest is a fan of the chip, and when his classes were switched to Zoom, he became house bound in a big way.  He doesn't even go shopping, just curbside delivery.  That meant that his favorite dip became a high need food option, and after blazing through several commercial versions, it was time to make his own.

2 tablespoons olive oil

1 1/2 cups diced onions

1/4 teaspoon kosher salt

1 1/2 cups sour cream

3/4 cup mayonnaise

1/4 teaspoon garlic powder

1/4 teaspoon ground white pepper

1/2 teaspoon kosher salt

 

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.