Superbowl IV: Kali-Fohr-neeya Dip

Yes, I realize that image has nothing to do with dip. Oh wait ... that's almost funny. Arnold would be so proud that I phoentically spelled his pronunciation of the state in which he governs. Personally, I don't say the name of that state any other way. It's a language trend like "Wardrobe Malfunction" or "Rama-Lama-Ding-Dong." OK now, onto the dip. California dip is just another term for French Onion Dip. And this version is one you can do yourself without having to pay The Man your hard-earned money for something that tastes like butt.

Ingredients

• 2 tablespoons olive oil
  
• 1 1/2 cups diced onions
  
• 1/4 teaspoon kosher salt
  
• 1 1/2 cups sour cream
  
• 3/4 cup mayonnaise
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon ground white pepper
  
• 1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Notes: I like to dice the onions pretty small so that no one gets a huge chunk of onion in their mouth when they dip their chip. Also, if you don't have white pepper, don't add black. You really don't want a bunch of black specks floating around in a sea of white goo, do you?

Recipe is from Alton Brown, via the Food Network.