• 3 cups thinly sliced onion (about 1 pound)
• 2 tablespoons Dierbergs butter
• 1 tablespoon Dierbergs olive oil
• 2 cloves garlic, minced
• ½ teaspoon seasoned salt
• Pinch ground red pepper
• 4 ounces (½ of 8-ounce package) cream cheese, softened
• ½ cup Dierbergs sour cream
• ½ cup light mayonnaise
• Coarse salt and freshly ground black pepper

Cut onion slices in half. In large skillet, heat butter and olive oil over medium heat. Add onions; cook stirring occasionally until onions wilt and begin to brown, about 10 minutes.

 

Stir in garlic, seasoned salt, and ground red pepper; reduce heat and cook stirring occasionally until onions are golden brown, about 10 minutes. Cool to room temperature.

 

In work bowl of food processor fitted with steel knife blade; process cream cheese, sour cream, and mayonnaise until smooth.

 

Add onions; pulse until combined. Season with salt and pepper.

 

Serve with kettle cooked potato chips.

Servings: 16
Serving Size: Per 2 tablespoons (without potato chips)

Per Serving
Calories: 89
Cholesterol: 17 mg
Fat: 8 g
Sodium: 137 mg
Carbohydrates: 4 g
Protein: 1 g
Fiber:
Saturated Fat: N/A