Onion Dip

2 tablespoons olive oil
2 large onions, chopped, about 4 cups
1/2 cup mayonnaise (low-fat Hellman’s is perfect but the inspiring recipe called for 3/4 cup)
1/2 cup sour cream (or 3/4 cup if you like)
2 teaspoons Worcestershire sauce
Horseradish to taste (I used about a tablespoon of mild horseradish)
Fresh garlic to taste (I used a teaspoon of minced garlic)
Salt & pepper to taste

Heat the olive oil on MEDIUM HIGH in a large kettle until shimmery. Add the onions and stir to coat with fat. Cook, stirring every so often, until the onions darken and turn golden, about 45 minutes. Let cool a bit. Stir in the remaining ingredients. Transfer to a serving dish and let chill for a couple of hours to let the flavors meld.

Butternut Squash Dip

1 (2 lb) Butternut Squash
1 Small Sweet Onion, trimmed & quartered
4 Garlic cloves, unpeeled
1-1/2 tsp Olive oil
2 Tbsp Crème fraiche or whole sour cream
3/4 tsp Salt
1/8 tsp Ground red pepper
1/8 tsp Ground nutmeg
1/8 tsp Freshly ground black pepper

1. Preheat Oven to 350 degrees.

2. Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan, arrange onion quarters and garlic cloves on pan. Bake at 250 for 45 minutes or until tender. Cool slightly. Peel Squash. Squeeze garlic cloves to extract pulp .

3. Place squash, onion and garlic pulp in a food processor; process until smooth, Add creme fraiche and remaining ingredients; process to combine. Serve warm.

Yield: 4 cups
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