I loved the dip, I could spoon it up and just eat it 'as is'. In fact I would growl at anyone who took more than their fair share, and would often request more.
It's been years since I've been in that particular restaurant but I still have fond memories of the dip.
Very fond memories.
I've been on an onion kick lately, it started with the Vidalia's when they came in season, I've been baking, cooking and eating them the past
And since it was Labor Day weekend, we were invited to a friends house for a hamburger cookout, and I decided to bring onions as my contribution. I not only had chopped and sliced onions, I also baked some, and then made the 'dip' for what turned out to be onion petals by the time I got the onions into a dish that I could take with us.
And lucky me, there was some left over to take home. giggle.
Just while the onions are roasting in the oven.
You can then take the onions apart and dip each little onion petal into the dip and eat it that way, or do as I do, dump a bunch of onion petals or a whole onion? onto a plate and proceed to slather it with dip or just put a dollop of dip on top.
I did put some of the onions and dip onto a hamburger the other day and all I have to say about that is
WOW!!!!!! YUM!!!! GOTTA DO THAT AGAIN!!!!!!
I thought it tasted that good. Really, I did.
And since there was a little left over from yesterday, I'm having it on a toasted roll for lunch.
- 1/2 cup Sour Cream
- 1/2 cup Mayonnaise
- 3 tablespoons Ketchup
- 2 tablespoons Horseradish Sauce (I like Inglehoffers brand)
- 2 teaspoons Sambal Oelek
- Mix all the ingredients together and place in fridge for an hour or so before serving.