Super Bowl Staples: Dips

What's a party without dip?! Lucky for you, I've provided two recipes that are sure to please.

First up, a classic: onion dip. This isn't your Lipton's onion dip, although I have to admit I like that too this one has a depth of flavor and a bit of kick from Ina Garten. If the Barefoot Contessa is making it, I'm eating it.

Pan-Fried Onion Dip
courtesy of Ina Garten

Ingredients

• 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 mayonnaise

Directions

• 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.

I love Nordstrom, but what does this wonderful store have to do with food? Beyond their fantastic offerings of clothes, accessories, beauty, Nordstrom serves stellar food at their various restaurants and bistros inside their department stores. The standout dish for me is the Herb Fries with Kalamata Aioli, if your mouth isn't watering now, it will be once you read the recipe! I could not be more excited to find this recipe and your guests will thank me!


Nordstrom's Kalamata Aioli Recipe
courtesy of Nordstrom Cherry Creek Bistro

Ingredients

• 1 clove garlic
• ½ cup Kalamata olives, pitted 
• 2 tablespoons roasted garlic (Preheat oven to 350°F. Cut the top off of a whole head of garlic; drizzle with olive oil and wrap in foil. Roast for an hour. May be done ahead of time.)
• 2 cups mayonnaise
• 2 tablespoons fresh lemon juice

Directions

1. To make the dip, in a food processor fitted with the metal blade, process the garlic, olives and roasted garlic and pulse until finely chopped. 
2. Add the mayonnaise and lemon juice and process until the mixture is well blended and light purple. Transfer to a serving dish, cover and refrigerate.  

Put out the chips, cut up some veggies...and remember, it's called dip, not scoooooop!