Recipe from a popular old time drive in with their popular onion chips:

16 oz. Cottage Cheese
16 oz. Sour cream
1/2 t pepper
1/8 t red pepper
1/2 t salt
1/2 t Accent meat tenderizer
1/2 t garlic salt
1/4 t celery salt
1 pkg Lipton onion soup mix
1/4 C milk

Mix it all together in a blender. Can be frozen.

Thanks. I'm going to give this one a try!

I have all of that except for the Accent. Wonder if it would change the taste at all?

Accent is basically salt, sugar, and bromelain, which is the tenderizing part. There isn't much of it in the recipe so maybe add a 1/4 t sugar and another 1/4 salt?

I'd think that would be close enough, if necessary.

One thing I should add, an immersion blender or food processor works well too. Basically you just want to break down the cottage cheese chunks because they're gross.

:shake:

It's the 70's again. Chip and dip bowls for Christmas gifts!

This one looks pretty intriguing...

From that felon Martha Stewart

http://www.marthastewart.com/349075/...test-onion-dip

Ingredients

2 tablespoons olive oil
4 small onions, chopped
1/2 shallot, finely chopped
2 sprigs fresh thyme
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
Pinch of celery salt
Assorted crudite, for serving (optional)
Flatbreads or toasted baguette slices, for serving (optional)

Directions

Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme. Let cook until onions are very soft and caramel in color, 45 to 60 minutes.

Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. Season with salt and pepper; remove from heat and let cool to room temperature.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt; stir to combine. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks; serve with crudite, flatbreads, or baguette slices.

ORLY?

http://culinarycircle.com/assets/pro...kejalapeno.jpg

Framage blanc caramelized onion mix to taste. Hardcore.

I can't believe you didn't let me fix that brake line...
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I'm a pretty good click for a brake line. Made some wild garlic pesto that turned out nice. Goin to mix it with some ground pork and put it into links.