This is a very popular dip for a party or especially Sunday football. I make this on the lighter side by using light sour cream and light cream cheese. The Worcestershire sauce has a bit of a tang and will provide a similar flavor base as mayonnaise, often used in this dip. Browning the onions is time consuming. It will take roughly 30-40 minutes, so be patient. The Worcestershire sauce will help this process as will a pinch of sugar if you’d like to add that.

Add the butter and oil to the skillet along with sliced onions, a pinch of sugar, and salt. Cook on medium heat for 15 minutes. Off the heat, add the wine and 1-2 teaspoons Worcestershire sauce. Place back on stove top and heat an additional 25-30 minutes until the onions are golden brown.

Add the sauteed onions in a bowl with sour cream, cream cheese, garlic and onion powder to taste, and a hint more of Worcestershire sauce and mix well. As always taste it!

Serve chilled with sour cream and onion potato chips.

Note: I prefer this dip with a sweet onion like Vidalia but I have seen other types of onions used: red onions, shallots, white etc.

Have fun and experiment with it.