There's no better treat for watching the Chargers take on the Giants than this week's recipe. Just like Melvin Ingram, this recipe is sure to be a game-changer!
INGREDIENTS:
For the Caramelized Onions:
3 medium yellow onions
2 tbsp unsalted butter
2 tsp kosher salt
2 tsp granulated sugar
¼ tsp black pepper, ground
½ cup white wine or dark beer (optional)
For the Dip:
12 oz. sour cream
8 oz. cream cheese, softened
3 medium yellow caramelized onions, prepared
¼ cup fresh parsley, chopped
1 tbsp worcestershire sauce
Salt and pepper, to taste
Chives, chopped (optional)
For the Caramelized Onions:
Thinly slice the onions. In a large frying pan or cast iron skillet, heat the butter over medium heat. Add the onions, season with salt, sugar, and pepper, and cook until they begin to soften (5–7 minutes). Add the white wine and continue to cook until the onions are a deep golden brown (12-15 minutes). Remove from heat.
For the Dip:
In a medium bowl, mix together the sour cream and softened cream cheese until thoroughly combined. Add the caramelized onions, fresh parsley, and Worcestershire sauce and mix until combined. Taste and season with salt and pepper, if desired. Refrigerate for a minimum of 4 hours or up to 3-days.
Garnish with fresh chives and serve with chips, crackers, or fresh vegetables.
The next time you prepare for the big game, don't forget your neighborhood Albertsons, Vons or Pavilions for all your tailgating needs.
