My plan was to not cook today, and I almost didn’t, but, I was thinking about dips and appetizers for setting out at Super Bowl Viewing 2015 on Sunday afternoon, (NOT at my house because there is no television in my house and football is something I really don’t get). Knowing many folks will be watching the game gave me the idea to hunt up recipes for some dips and appetizers for considering in the next few days. I have no complaints at all with today’s Caramelized Onion Spinach Dip so things were just a little cooking and a lot okay!
The dip is a winner if you are desirous of a little ‘away from the stove’ time as you need only to give 10-12 minutes to caramelizing the onions and the cooking is done! Do use your cast iron skillet, and be vigilant so you don’t burn them; you want them soft and golden brown, not burned! And use a large wooden spoon to stir and scrape up the browned bits stuck to the skillet and mix those in with the onions for they are the sweet bite in this recipe. The sour cream provides the dip’s smoothness and the vinegar just a desirable hint of tang. When the football fans in your kitchen taste the onions’ sweet pop of burnt sugar released through their caramelization, those fans will be cheering more than just the game! Win-Win!
Thaw your spinach well before beginning, then caramelize the onions, and prepare your veggies only when you are ready to serve. With almost 3 cups of dip, you will get mileage out of this for a party with several people, as an appetizer. I did enjoy some of this with vegetables and crackers when I first prepared it, at lunch, but liked it much more this evening with my supper. It is definitely a “day ahead dish’ and perfect for having one more thing checked off your list. Cover tightly, sit in the fridge overnight, allowing the flavors to mellow and marry and the dip itself to thicken. When you are ready for serving, arrange your veggies and crackers, and the game is ON, baby!
Caramelized Onion Spinach Dip
3 T. olive oil
2 medium onions, chopped
Sea salt and black pepper
1- 16 oz. container sour cream
1-10 oz. pkg. frozen chopped spinach, thawed and squeezed of excess liquid
1 T. white wine vinegar
Prepared raw vegetables or toasted crackers, for serving
Heat the oil in a large skillet over medium-high heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until golden brown, 12 to 15 minutes. Transfer to a medium bowl and let cool 15 minutes. Add the sour cream, spinach, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper to the onions and mix to combine. Serve with the vegetables and crackers.