4 T. unsalted butter

¼ cup vegetable oil

¼ tsp. Ground cayenne pepper

1 tsp. Kosher salt

½ tsp. Freshly ground black pepper

4 ounces cream cheese, room temperature

½ cup sour cream

½ cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. These are long enough to look like little worms poking out of the onions dip!

Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.

Serve at room temperature, with orange and black tortilla chips, if available from you local grocery store.

From the Barefoot Contessa Cookbook