Happy Thursday, friends! Today I want to share with you an easy and delicious recipe by the multi-talented Joanna Gaines! It’s her French Onion Dip recipe from her latest cookbook called, “Magnolia Table” Volume 2. Check it out!
This past weekend we were invited to a dear friend’s house for dinner and I offered to bring an appetizer. Tired of taking my regular go-to hors d’oeuvres, I wanted to try something new. So, I looked through Joanna Gaines’ new cook book and found this recipe! Most of the ingredients are things I keep on hand plus it makes a LOT. So, here’s the recipe and I’ll tell you what I did a little differently.
FRENCH ONION DIP BY JOANNA GAINES.
Prep Time: 40 minutes
Yields: 8 cups
- 8 tablespoons unsalted butter (1 stick)
- 3 large sweet onions, such as Vidalia, cut into ⅛ inch slices
- ½ cup small-diced shallots (about 2 large)
- 2 large garlic cloves minced
- 3 cups sour cream
- 2 cups mayonnaise, preferable Hellmann’s
- 1 tablespoon celery salt
- 1 tablespoon Worchestershire
- 2 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt
- ½ freshly ground black pepper
- 1 tablespoon minced chives.
- In a very large skillet (I used my cast iron skillet) melt the butter over medium-high heat until it bubbles. Add onions and shallots and sauté, stirring occasionally until golden brown about, 20-25 minutes. Add the garlic in the last minute of cooking and sauté just until fragrant. Set aside to cool for about 15 minutes and transfer to a cutting board.
- Meanwhile in a large bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, lemon juice, kosher salt and pepper. Whisk until well mixed.
- Chop the cooled onion mixture and add it to the bowl. (I used my Pampered Chef chopper and it worked perfectly.) Fold the mixture until combined. Cover the bowl and refrigerate for at least 1 hour or up to overnight. Stir again before serving and sprinkle with chives.
- Store in an airtight container in the refrigerator for up to 2 days. Here’s what my chip and dip tray looked like:
NOTES: I used salted butter and it was fine. Instead of shallots I used 3 spring onions chopped well and also I added the garlic the same time as the onions. Since we are salt lovers, I used 1 teaspoon of kosher salt and added a little more pepper than it called for, too. The reviews? Everyone loved it! We served our dip with Cape Cod Kettle Cooked Potato Chips with Sea Salt. This is not a healthy snack by any means, but it is very tasty! So, if you are looking for an easy make-ahead appetizer that can feed a large crowd, this is it!
And soon I will share with you our updated progress on our fireplace and mantle. It’s getting close! Meanwhile, I hope you have a great day! Thanks so much for stopping by!