Caramelized Onion Dip

Makes about 3 cups

1   pound onions (2 to 3 small to medium), peeled and sliced in half lengthwise
2   tablespoons unsalted butter
2   cups sour cream
2   tablespoons mayonnaise
1   teaspoon Worcestershire sauce
1   teaspoon onion powder
¼  teaspoon garlic powder
½  teaspoon kosher salt; more to taste
¼  teaspoon freshly ground black pepper; more to taste
¼  cup fresh parsley leaves

Calories 131 (72% from fat) • carb. 6g • pro. 3g • fat 11g • sat. fat 4g • chol. 21mg • sod. 308mg • calc. 53mg • fiber 1g

1. Insert the slicing disc into the food processor. Slice the onions.
2. Heat the butter in a large pan (12-inch skillet or 5½-quart sauté pan) over medium heat. Add the sliced onions and cook for 10 minutes, stirring occasionally. Reduce the heat to medium-low and cook for an additional 20 to 25 minutes, until browned and caramelized. Set aside to cool completely.
3. Insert the metal chopping blade into the clean work bowl. Add the sour cream, mayonnaise, Worcestershire sauce, onion powder, garlic powder, salt, and pepper and process until smooth. Add the caramelized onions and parsley, and pulse until roughly chopped. Taste and adjust seasonings as necessary.