There are recipes, and there are recipes. This is the one. This is the recipe that my parents took to every pool bbq, vacation, camping trip, dinner party, and holiday party. They took it everywhere because it is OUT. OF. THIS. WORLD. good. I prefer to make this for book club, pool days, back yard bbq, camping, badminton tourneys, July 4th, Christmas Eve, Friday night happy hour, in this case, Thursday night happy hour, grilling out, or snow clearing. It has a place everyday. I will be honest, it’s rare that I don’t have the ingredients in my fridge to make a quick batch.
Before we begin, I would like to introduce you to one of my favorite kitchen electronics. I give you the food processor.
This guy makes executing all types of recipes easier. Just a note about this recipe, if you don’t have a food processor, you can shred the onion on a grater.
This is an easy recipe to execute. Four ingredients is all you need. I need to say this – you need full-fat-all-of-the-calories ingredients for this dip to taste the best, but if you don’t want to go that route, that’s okay too. Just don’t say I didn’t warn you.
Rough chop the onion, and then shred….
Add the cream cheese. (If I plan, I usually bring it to room temperature, but it’s not necessary.)
Add the mayo. (If you are planning to sub greek yogurt, or sour cream, that’s cool, but I would just omit the mayo, and not sub anything. Strictly a flavor preference.)
I mentioned four ingredients. Before adding the milk, grab a chip and dip. The milk is only to change the consistency, so if it’s too thick you can add it. Add a tablespoon at a time, if it’s too thin, you can’t undue that as easily.
I didn’t add milk to this batch, so this gives you an idea of what you are looking for.
This is what happens when you take this to a backyard bbq in the middle of February when it’s 70 degrees outside.
Going, going, gone.
This dip is sooooo good on chips. And this is the land of UTZ. But it’s also great on pretzels, toast, everything bagels, raw vegetables, and more.
Enjoy this! It’s one of my all time faves!
1 8oz block cream cheese, room temperature if you remember, but not necessary
1/2 medium yellow or white onion
1/3 c mayo
2-3 T milk, if needed
All of the potato chips
In a food processor, chop the rough cut onion. Add the cream cheese, and blend until combined. Add the mayo, and blend until combine. Dip a chip. Add milk if it’s too thick.
Store in an airtight container in the fridge 1-2 hours prior to eating. (This is torture, but well worth it.)
This dip keep for 10 days, if you are lucky. I have never once had leftovers unless I hid some on purpose.
blog by: achefswife.net