Onion Dip Missing a Certain Zing
I made a caramelized onion dip — http://www.101cookbooks.com/archives/caramelized-onion-dip-recipe.html. I added some cayenne pepper, garlic powder, and paprika. It's good, but is missing something.
I was thinking a splash of lemon juice or white or rice vinegar, or maybe a drop or two of worcestershire sauce, but wasn't sure how that would react with all the dairy (i.e., will it make it curdle?).
Anyone have any idea, or a suggestion for giving the dip that extra something?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
20 Comments:
My Dad always used to put a dash or two of Worcestershire sauce in his onion dip - doesn't curdle the dairy and tastes great!
thinkingincrayons at 4:23PM on 01/18/09
Tabasco?? Dip sounds yummy :D
therealchiffonade at 4:36PM on 01/18/09
My Dad always added a few dashes of Worcestershire sauce too.. I still do it whenever I make it for the kids... a nice little zing, but not too strong...
jason at 4:43PM on 01/18/09
I like to add a dash of basalmic vinegar and tabasco.
pjracz10 at 4:54PM on 01/18/09
I was recently looking up recipes for this and most had worcestershire, and a couple had balsamic. Yum.
MaresyDotes at 5:11PM on 01/18/09
Might send it off into another taste zone entirely, but maybe a little touch of horseradish could add the dimension you're looking for.
moibec at 5:18PM on 01/18/09
A touch more salt or the acid of your choice. Possibly replace a portion of the yogurt with mayonaisse. Any of these will have a sharpening effect if that's what you're looking for. If you use balsamic, I would add it to the cooking onions towards the end of the caramelization process.
PommeDG at 5:37PM on 01/18/09
well, if you like commercial dips and the taste of the lipton mix i think i know what you are missing. MSG! add a dash or two of ACCENT.
coolname at 6:09PM on 01/18/09
When I make clam dip I add worchestershire, lemon juice or hot sauce. None of them curdle the dairy, and they add a touch of taste.
cmtigger at 7:00PM on 01/18/09
Lemon juice is exactly what you want for a bit of zing - and it won't curdle your dairy.
producestories at 7:35PM on 01/18/09
When I make clam dip I add Pickapeppa Sauce. It adds a zip.
stacemace at 10:11PM on 01/18/09
You're using yogurt and sour cream, which are already acid and as curdled as they're going to get. Lemon juice should work, but all the other suggestions sound good too (though not necessarily together).
gentlyferal at 2:16AM on 01/19/09
Try shifting to Smokey Paprika - I finally found some and have been amazed at how much it adds.
Also, I like to 'splatter' a little A1 into sauces and dips which need a little punch.
Ribster at 6:23AM on 01/19/09
One of the ingredients that makes Worcestershire sauce taste so wonderful is anchovy - it adds that bite and saltiness we crave, without being "fishy."
I'm concerned the Worcestershire sauce might change the color of your dip to an unappealing brown. But, the anchovy might just do the trick, without resulting in a drastic color change. And then perhaps some lemon zest instead of juice.
And salt. Maybe everything just needs an extra pinch of salt, or a flavored salt?
Post results after you try everyone's suggestions - the dip sounds yummy!
WickedGoodDinner at 3:11PM on 01/19/09
I added some more salt and pepper, as well as a few dashes or worchestershire sauce (which did turn it brown, but it wasn't unappealing, at least not to me) as well as a couple dashes of tobasco. It was great!! A little thicker than I would like, but that could be fixed by adding less greek yogurt and more sour cream, I think. It is a great recipe and can certainly be tweaked to individual tastes.
NYCEater at 4:20PM on 01/19/09
oh - and thanks for the helpful comments, everyone!!
NYCEater at 4:24PM on 01/19/09
I've added parmason cheese to my onion-sour cream mixture along with parsley, pepper and cayenne and sometimes, pimento-stuffed olives.
SavtaShayna at 4:34PM on 01/19/09
I deglaze the pan of the caramelized onions with white wine vinegar with tarragon. It gives the onions a certain kick. I am sure if you also deglazed the caramelized onions with regular dry white wine, the recipe would taste awsome too.
I use a mixture of cream cheese and sour cream... which also adds some tanginess.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 5:24PM on 01/19/09
NYCEater - that's awesome! I'm so glad it all worked out :-)
-Dawn
Wicked Good Dinner
WickedGoodDinner at 7:51PM on 01/19/09
so funny. I made this too but used some sour cream + yogurt because I only had nonfat yogurt, and I added tabasco. I was nervous bc Heidi from 101 Cookbooks was actually a guest at the party and I had tweaked the recipe a bit... I'll try the worcestershire next time too!
karenita at 12:49AM on 01/23/09