Super Bowl Appetizer Idea: Sun Dried Tomato Onion Dip

February 1, 2011 8:52:42 AM PST
Even though the Bears aren't in the play-offs, Soldier Field's Executive Chef Mark Angeles is still in the game!


1 oz French Onion Soup Mix

1/2 each Spanish Onion

16 oz Sour Cream

6 oz Mayonnaise

1/2 oz Sun-dried tomatoes

1/8 oz Kosher Salt

1 Garlic Clove

2 sprigs Fresh thyme

2 tsp Vegetable oil

1 tbsp Red wine Vinegar

2 oz Water


Preheat oven to 335 degrees. Peel Onion, cut in half, toss with oil, garlic and thyme. Wrap in foil and roast for 1 hour and allow to cool. Boil Water and add soup mix. Let stand for 10 minutes. Boil red wine vinegar and water, add sun-dried tomatoes and let stand for 10 minutes. Puree onions and tomatoes in food processor. Combine all well and serve with chips.