Pair this Smokey Onion Dip with chips or veggies as a perfect appetizer for your next summer barbecue!
Summer is basically Canadian BBQ season, a whole two months of perfect BBQ weather. I know we all know that one person who thinks nothing of standing outside in a blizzard or torrential rain just for a little barbecued meat, (ahem.. dad!). Personally I prefer grilling in the shade on a hot, sunny day whether its just family dinner or a backyard party with my friends.
Of course, the most important part of BBQ season is the food!
I love burgers and sausages, fresh grilled fish, and chicken loaded with barbecue sauce. The best part of hosting a summer barbecue party though are the appetizers! You are almost always guaranteed to find a delicious dip.
When it comes to making a great dip, sour cream is the perfect base to use when experimenting with something new. It works well with both savoury and sweet dips and during the summer season we always tend to have a tub or two of sour cream sitting in our fridge waiting to be used as a condiment or in a delicious recipe!
Gay Lea’s Gold Premium Sour Cream has been my go-to choice for Sour Cream since I first discovered it. It is incredibly rich, silky, decadent, and reminiscent of Crème fraîche. It is available in Ontario only in the 425 ml size. Gay Lea’s Sour Cream also comes in Regular, Low Fat, Fat Free and Lactose Free.
When it comes to this Smokey Onion Dip I was able to do away with adding mayonnaise to thicken it up as Gay Lea’s Gold Premium Sour Cream is so incredibly rich as it is. If you are not in Ontario and want to recreate this recipe simply use half Gay Lea’s Regular Sour Cream and half Mayonnaise.
Smokey Onion Dip
1 Large Spanish Onion, finely chopped
1 tbsp Olive Oil
1/4 cup Butter
1 425 ml Container Gay Lea’s Gold Premium Sour Cream
1 tbsp Worcestershire Sauce
1 tsp smoked paprika
Salt and Pepper
In a large skillet, melt butter and oil together over medium heat and saute onion until they are caramelized, about 20 minutes.
Allow onions to cool then add all ingredients to a food processor or blender and process until as smooth as you prefer.
If the mixture is too thin, refrigerate until cool and it will thicken up.
Transfer to a serving dish and serve with potato chips.
- 1 Large Spanish Onion, finely chopped
- 1 tbsp Olive Oil
- 1/4 cup Butter
- 1 425 ml Container Gay Lea’s Gold Premium Sour Cream
- 1 tbsp Worcestershire Sauce
- 1 tsp smoked paprika
- Salt and Pepper
- In a large skillet, melt butter and oil together over medium heat and saute onion until they are caramelized, about 20 minutes.
- Allow onions to cool then add all ingredients to a food processor or blender and process until as smooth as you prefer.
- If the mixture is too thin, refrigerate until cool and it will thicken up.
- Transfer to a serving dish and serve with potato chips.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
One Canadian will win a Gay Lea “BBQ Kit” (ARV $180) including a one year supply of Gay Lea product coupons! The contest is open for entry until July 31st, 2015 and is open to residents of Canada, excluding Quebec. The winner can expect their prize in approximately 4-6 weeks!
Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!