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Pan-fried onion dip from The Barefoot Contessa Cookbook by Ina Garten

  • sour cream
  • mayonnaise
  • onions
  • cream cheese
  • vegetable oil

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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

  • 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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