It's almost a given: If it's a Saturday down South, September-November, you're probably going to a football game or watching a football game on TV at a friend's house or maybe a full-fledged football party. Whether you care about the actual play on the field is irrelevant; both the pigskin passionate and those a bit passion-less know that the snacks served during pre-game (at a tailgate on campus or in your neighbor's kitchen) are as appealing as the football action.
I am a snack lover, so I have tons of favorites I could share, but I'll start with a creamy dip with deep onion flavor. It's waaaaaay better that the store-bought version and pretty easy to make.
Find some more great recipes as well as tips for hosting a terrific tailgate in the September issue of Potential magazine.
Oh, and if you want even more dip ideas, check out this post on thekitchn.com, one of the best food-focused websites on the www. (Did I mention I did a guest post for them recently? They only reach millions of people each day, so it's no big deal really.)
Caramelized Onion Dip
I modified this Bon Appetit recipe.
- 2 pounds sweet onions, thinly sliced (about two big onions or three medium ones)
- 2 sprigs fresh rosemary
- 1/4 cup olive oil
- salt and freshly ground black pepper
- 1 cup chicken broth
- 2 tablespoons red wine vinegar
- 2 cups sour cream
- 1 1/2 teaspoons worcestershire sauce
- 1 teaspoon garlic powder
Preheat oven to 425°. Mix onions, rosemary sprigs and olive oil in a large roasting pan. Season with salt and pepper.
Roast the onion mixture, stirring every 10 minutes, until it starts to break down and turn golden brown, about 40-45 minutes.
Pull out the rosemary. Add the broth and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown, about 10-15 minutes longer. Let the mixture cool completely.
Once cool, put the onion mixture on a cutting board and chop fine. In a bowl, add the onions, sour cream, worcestershire sauce and garlic powder. Add salt and pepper to taste.
Serve with chips or sliced veggies and enjoy!
NOTE: When slicing your onions, try to get all of the pieces about the same size. If you don't, the smaller bits will burn before the others are done roasting. If you do end up with some blackened pieces, use tongs to pick them out before adding the broth and vinegar. Otherwise, they'll lend a burnt flavor to your finished dip.