French Onion Dip - Joanna Gaines

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Step 1

In a large skillet, melt butter over medium high heat until it bubbles. Add the onions and shallots and sauté, stirring occasionally, for 20 to 25 minutes. Add the garlic in the last minute of cooking and sauté until fragrant. set the pan aside to cool for 15 minutes. Then transfer the onions to a tray (spread out) and refrigerate for about 10 to 15 minutes.

Step 2

meanwhile, in a large bowl, combine the sour cream, mayonnaise, Clery salt, Worcestershire sauce, lemon juice, salt and pepper. Whisk until well mixed.

Step 3

Move the cooled onions to a cutting board and chop fine. Add the onions to the sour cream mixture and stir until well incorporated. Cover the bowl and refrigerate for at least one hour or overnight.

Step 4

Stir again and top with chives for serving.

Step 5

Store in an airtight container in the fridge for up to 2 days.