Of course I can’t make a normal dip. A regular dip. Sure, there are other ways to amp up your flavor. But bourbon is delicious. Caramelized onions are delicious. And bourbon caramelized onions are ridiculous.
I think the onions get sweet enough on their own, but you can add in a teaspoon or two of brown sugar if you’d like. I also like to add in that extra tablespoon kick of bourbon at the very end, because “raw” bourbon is going to hit your tongue differently than cooked bourbon.
Caramelized Onion Dip
Adapted from A Spicy Perspective
1 tablespoon olive oil
1 tablespoon butter
2 large onions, chopped, at least sliced thin
1 teaspoon salt
cayenne pepper to taste
1/4 cup bourbon
8 oz. cream cheese, softened
1 cup sour cream
1 tablespoon worcestershire sauce
1 tablespoon bourbon
Melt the olive oil and butter together over medium-high heat. Add the onions and stir. Reduce heat to medium or medium-low. After 10 minutes add the salt. Keep cooking and stirring for 30 more minutes until the onions are a deep brown color. Add the 1/4 cup bourbon and cook for 10 more minutes. Set aside to cool.
Combine the cooled onions, softened cream cheese, sour cream, worcestershire sauce, and remaining tablespoon of bourbon in a food processor. Dip, dip, dip.