4/21/2013

Sunday Dinner

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Deviled Vidalia Dip

Southern Green Beans
Rice and Gravy
Buttermilk Chive Biscuits



With the temperatures teasing us ever so slightly in Northern Illinois, I thought this menu would help jump start the warmth and maybe even get a few leaves to burst out of the buds now appearing on the trees.  Hey, it's worth a shot and the byproduct of this endeavor is some great food.  

The starter to this dinner is a deviled vidalia onion dip.  A few crackers or toasts topped with this spread will get the mind in the mood for some stick-to-your-ribs Southern fare.  There is a lot of flavor going on here, so splash a little Tabasco on it to bring out all of those great flavors listed in the recipe.  

Sunday Dinner one year ago
Sunday Dinner two years ago
Printable Recipe

Deviled Vidalia Dip
makes about 2 1/2 cups

3 Tablespoons unsalted butter
1 large Vidalia or other sweet onion, chopped
2 medium yellow onions, chopped
1 clove garlic, minced
1 Tablespoon white wine vinegar
3/4 cup sour cream
1/4 cup mayonnaise
2 Tablespoon freshly grated Parmesan cheese
2 Tablespoons Dijon mustard
1 Tablespoon chopped fresh chives, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco sauce or to taste

In a large skillet over medium heat, melt the butter.  Add the onions and garlic and cook uncovered, stirring occasionally, for about 1 hour or until caramelized.  (Do not rush the caramelization by turning up the heat; you risk burning the onions.)

Add the vinegar and cook until it evaporates, about 1 minute.  Remove the skillet from the heat and add the remaining ingredients.  Taste for seasoning and adjust as needed.  Garnish with chives and serve warm or at room temperature.  Enjoy!

Source: Adapted from A Love Affair with Southern Cooking, by Jean Anderson


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