Revved-Up Onion Dip

I took this dip to a party to watch the Daytona 500, and it got the green flag! It’s my version of the classic onion dip, with fresher flavors and less salt. Add more horseradish if you’re a fan of that flavor. It’s great with potato chips, crackers, or celery and carrot sticks, and it is equally good as a spread on slices of French bread.

 

MAKES 2 CUPS

 

1	medium-size sweet onion, such as Vidalia, OSO Sweet, or Texas 1050
3	cloves garlic
1	sprig fresh thyme (optional)
1½	cups sour cream
½	teaspoon freshly ground black pepper
1¼	teaspoons Worcestershire sauce
¼	teaspoon dried thyme
¼	teaspoon cayenne pepper
¼	teaspoon Dijon mustard
½	teaspoon prepared horseradish
	Salt to taste

1. Preheat the oven to 375°F. Spray a baking dish and a small sheet of aluminum foil with nonstick cooking spray.
2. Place the unpeeled onion in the baking dish. Place the unpeeled garlic cloves and the sprig of fresh thyme, if using, on the foil and wrap securely Place in the baking dish. Bake for 1½ hours, or until the onion is tender when pierced with a knife. Cool the onion and garlic until you can handle them, then remove the papery outside skins.
3. In a food processor, finely chop the onion and garlic, but do not puree. Place the mixture in a sieve and drain the excess liquid by pressing down with a spoon. Place the drained mixture in a large bowl. (Be sure the mixture is at room temperature before continuing.)
4. Add the sour cream, black pepper, Worcestershire sauce, thyme, cayenne pepper, mustard, and horseradish; stir well to combine. Add salt.
5. Refrigerate the dip until chilled and the flavors have blended, at least 2 hours or overnight.

EXTRA POINTS The onion and garlic can be roasted and chopped the day before making the dip; just cool and refrigerate, but bring back to room temperature before continuing. You can assemble the dip at the tailgate if you prefer, but it actually tastes even better if made the day before serving.