I don’t want to just come out and say that this is the best dip ever…bbbbbuuuutttttttt…it is. 😀 I made this dip for a 4th of July party and it was a hit. Per Dave, “people were scraping the bottom of the bowl.” So I doubled the batch for a baby shower my friend Renee and I threw for our lovely friends Dave & Adie, and it got some big oohs + aahs – which always puts a smile on my face.

Here’s us gals, smiling mostly because of baby, but also partially for dip.

Now the blogger dilemma here is that dip is just hard to make look pretty. I made this dip twice and took so many pictures, but you know what – it is really just a pile of non-photogenic goo, albeit a tasty goo. So I gave up trying to get that perfect foodie shot and just decided to eat the darn dip and enjoy time with my friends – that’s why I do all this anyhow! 🙂

So, it may not look like deliciousness but IT IS! While the caramelized onions take a good chunk of time to cook, the flavor they pack is so worth it. Really hope you guys give this a try, it’s a new favorite!

Cook time: 1.5 hours
Servings: Party size

Ingredients
10 cups chopped yellow onions
3 tbs olive oil
10 oz diced pancetta (pre-diced is great if you can find it!)
3/4 cup mayonnaise
2 cups sour cream
pinch of salt + pepper to taste
kettle chips for serving

First chop all those onions and then add them to a large pan with the olive oil. Cook on low-medium heat until they are caramelized real good. It takes about an hour and a half. The onions will cook down to about two cups (isn’t that bananas?) and should be a deep caramel color.

While the onions are cooking, cook the pancetta in a frying pan until crispy, like bacon – about 6 minutes on medium heat.

Once the onions and pancetta are all cooked up set some pancetta crumbles aside for topping, then mix all the ingredients together in a bowl. Top the dip with those pancetta bits and serve up with kettle chips. Stand back and watch it disappear!