Pan-Fried Onion Dip

from The Barefoot Contessa Cookbook

• 2 large yellow onions
• 4 tablespoons unsalted butter (I used 2 T)
• 1/4 cup vegetable oil (I used 2 T)
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature (I used light)
• 1/2 cup sour cream (I used light)
• 1/2 cup good mayonnaise (I used light)

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

My Review: From what I've read about this dip, I expected something close to the second coming. It was good, but I don't need to make it again. We didn't even come close to finishing it and we can power down some dip! It might be completely my fault for making it lighter. Still, I couldn't imagine eating something so fattening!