Pan-fried onion dip from The Barefoot Contessa Cookbook (page 53) by Ina Garten

  • ground cayenne pepper
  • sour cream
  • mayonnaise
  • onions
  • cream cheese
  • vegetable oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soulkitchenjen on December 31, 2022

    This recipe is perfect. Absolutely devoured at the party.

  • jhallen on October 22, 2020

    Mayo flavor was way too heavy for me - not my cup of tea. Agree with comment about the onions being too sweet as well.

  • averythingcooks on January 26, 2020

    This was actually the very first Barefoot Contessa recipe I made for a dinner party (probably in 2006?). When planning last night's gathering, T suggested "that really good onion stuff that you never make anymore". I keep the base proportions as written (which are easily scaled up or down as needed) but also cut the fats in 1/2. The onion are more like 1/4 slices than half moons and the cayenne is a must for us. My guests devoured it.

  • themasterkey3000 on June 02, 2019

    Too sweet for us. We like our onion dip more oniony, less caramely.

  • BethNH on April 12, 2019

    There's not much to say that hasn't been said. I cut the butter and oil in half which worked out fine. I also used low fat sour cream and lite mayonnaise and the dip was plenty rich. If you're going to be in the kitchen anyway and can watch the onions for 30 minutes, there's just no reason to use onion dip from an envelope.

  • anya_sf on October 20, 2018

    Made a day ahead. Used about half the oil and butter to saute the onions, which was enough. Delicious! Next time I would cut the onions into smaller pieces so they're easier to eat.

  • meaganh on July 25, 2016

    Always a hit. I chop the onions finer and use a few other mods to make less nutritionally deadly: Reduce both butter and olive oil for sauteing to 1 or 1 1/2 tbsp each -- Drain onions before adding -- Substitute light sour cream, olive oil mayo, and Neufchatael for the full-fat versions -- Cut mayo to 2 tbsp and bump up sour cream and Neufchatel to reach 1/2 cup of mayo called for.

  • HerBoudoir on January 01, 2015

    Entirely too addictive.

  • ckbkaddict on November 02, 2012

    This is lovely but next time I would omit or reduce the cayenne.

  • bmbaker on May 15, 2010

    This is the best, but we like it better with the onions chopped a little finer!

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