I’m sorry to admit that I’ve been busy enjoying summer and haven’t been as dedicated to writing and sharing recipes as I had originally hoped. It’s been a whirlwind 10 days of obsessing over the plethora of hummingbirds in my yard as well as cooking, picnicking at an oyster farm, hiking and playing the role of tourist in Vancouver BC. 

Recipes come to me by way of a variety of sources. I have a collection of cookbooks as well as a subscription to Bon Appetit magazine, and of course the internet can become a rabbit hole for recipes. I also like to recreate dishes I try and love at restaurants.

During the last 10 days of above-mentioned activities, I made one of my go-to dips for an oyster farm picnic with friends. This particular dip recipe has become a staple and came to me from what I would call an unconventional source. My husband, who commutes to work via airplane, starting bringing home in-flight magazines. In particular, we became borderline fans of Southwest Airlines’ Spirit magazine. The magazine features a variety of odd things, including a regular column on how to make origami animals from dollar bills. How many people can claim they have become adept at rhinoceros origami-making because of Spirit magazine?

A coupe of years ago my husband brought home yet another Spirit, this time with a dog eared page. It was around Superbowl time and the recipe was for a crowd pleasing dip to make for the game. A recipe from an airline magazine? Airlines are not known for being at the forefront of culinary mastery. Yes, my snootiness reared its head. A few months later my husband, who loves good old fashioned onion dip, made the recipe for a camping trip and it was a hit. It’s perfect for camping, picnics or parties. It’s simple enough, but with a grown up flavor profile.

Since adding this dip recipe to my rotation, I have vowed not to be such a recipe snob. Recipes, like humans, come in different packages.

My kitchen notes:

The longer you caramelize the onions, the sweeter the dip will taste.

If you don’t have sherry vinegar, use white wine or cider vinegar.

Onion Dip – adapted from Southwest Airlines Spirit Magazine 

3 tablespoons butter

1 pound onions, thinly sliced (about three onions)

5 sprigs fresh thyme, stems removed

1/4 cup buttermilk

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoons sherry vinegar

Salt and pepper

1. Warm butter in a large skillet. Add sliced onions and thyme.

2. Slowly saute the onions on low heat until they start to brown and caramelize, about 25-30 minutes.  Let cool.

3. In a food processor puree onion mixture with buttermilk. Add sour cream, mayonnaise and vinegar. Blend until somewhat smooth. Season with salt and pepper.

4. Refrigerate a few hours to allow flavors to blend.