- 2 tablespoons canola oil
- 2 sweet onions, chopped
- 2 cups sour cream
- 1 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon pepper
Add oil to a large skillet. Saute onions on low until brown and caramelized, about 35 minutes.
Mix together remaining ingredients, blending well.
Add cooled onions.
Chill at least one hour before serving.
For a creamier dip, puree after adding onions.
For super crisp vegetables, cut and store in ice water, drain before serving.