Crackalicious Onion Dip

I'm just gonna tell you straight away: Get  your extra crunches in. Exercise at least an hour every day. Drink a vat of detox water. And eat as much as your heart desires of this insane in the membrane Pan-Fried Onion Dip.

Seriously. OMG. Seriously.

I don't even like chips.

Or onion dip.

I mean skeeve.

But the next time you have a party. Make this.

I'm sure you're like: Bitch, please. Where was this two weeks ago for the freakin' Super Bowl?

Yeah. I know I suck. Maybe you can get it in for those riveting World Cup qualifier games. Or March Madness. That's big, right? Right?!

So the ratio of real onions to the trifecta of  totally fattening clog-your-artery ingredients - mayo, cream cheese, sour cream  - is like 3 to 1. I believe. I told myself. I really don't know. But whatever. That's what it looked like. And, oh right: You cook the onions in vegetable oil AND four tablespoons of butter. But, I mean who's counting?

This is a Barefoot Contessa recipe. So you know it's good. And she does not give a flying fig if this dip is healthy. And well, it's not!

This is more time consuming than opening a packet of tan chemicals labeled Onion Dip Mix and dumping it into a container of sour cream. But it so worth it. Your guests will love. Trust.

Pan-Fried Onion Dip

From the Barefoot Contessa Cookbook
By Ina Garten

2 large yellow onions.
4 tablespoons unsalted butter.
1/4 cup vegetable oil.
1/4 teaspoon ground cayenne pepper.
1 teaspoon kosher salt.
1/2 teaspoon freshly ground black pepper.
4 ounces cream cheese, at room temperature.
1/2 cup sour cream.
1/2 cup good mayonaisse

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.