3 tablespoons butter
3 medium sized onions, sliced thin
2 to 3 tablespoons water
1 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1 1/2 cups sour cream
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
Salt and freshly ground black pepper
Heat butter in a large non-stick skillet over medium-low heat. Add the onions and cook low and slow for about 25 to 30 minutes, stirring occasionally until onions are golden and caramelized. Add water and cook another few minutes until water evaporates. Let unions cool a bit and then roughly chop.
In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire, onion powder, and a little sat and pepper. Using an electric mixer, beat until smooth. Stir in the onions.
Chill until serving time. Taste to see if more salt and pepper is needed. Serve with chips.
This dip can be made ahead and covered and refrigerated for up to 3 days.
I love this dip with kettle chips! So good!