French Onion Non Mix Dip makes about 2 cups
2 medium yellow onions cut into 4 quarters
couple tablespoons olive oil
1 cup mayonnaise
1/2 cup cream cheese, room temp
1/2 cup sour cream
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
dash of hot sauce
Drizzle the onion quarters with olive oil and s&p. Place on a small baking sheet covered in foil and bake in a 350 degree oven for about 45 min. You want to toss them around occasionally so that they get a little browned and soft. Let cool and then put in a food processor and puree until pretty smooth. Then add the rest of the ingredients and whip it up. Let sit in fridge for 4 hours or overnight serve with ruffles and some carrots would be nice too. If you are feeling fancy pants - you could fry some shallot rings in some olive oil and top the dip but only if you want. It was perfect as is. No MSG!
As for our main dish today Five-Herb Grilled Chicken with Green Aioli - this was easy too. As long as you have to have all those fresh herbs on hand -and no cilantro even! I'm also thinking that leftover green aioli will be delicious with some steamed artichokes... Happy Memorial day!