French Onion Chip Dip

Galliker's makes the best French Onion Chip Dip known to man kind...there is absolutely nothing like it. And outside of Pennsylvania, it probably isn't even known of. It has been a staple at our family get-togethers ever since I can remember. There are some members of my family that can finish a whole tub of it with about 3 chips (*Cough my sister & Aunt Janet *cough*). 

When my wife finally experienced the greatness that is Gallicker's French Onion Dip, she too has become addicted. Whenever we go to Pennsylvania to visit we are greeted with about 4 tubs of the goodness that we pack up in a cooler to bring home. But, the past few years it has become increasingly difficult to procure the dip. You used to be able to find it at all the Sheetz locations, then just one Sheetz location, now there is really only one other gas station that sells it....uh oh!

Here is my attempt at making my own Galliker's French Onion Chip Dip...it tastes NOTHING like it but it is still pretty dang good and would be a great treat for any upcoming Superbowl Parties! 

French Onion Dip

Prep time: 15 min

Cook time: 32 min

Total time: 1 hr 45 min

Yield: 3.5 cups

Ingredients

• 2 Tbsp Unsalted butter
• 2 Vidalia onions, sliced into 1/4" rings
• 2 Large shallots, sliced into 1/8" rings
• 3 Cloves garlic, minced
• 2 cups Sour cream
• 1 cup Mayonnaise
• 1 tsp Celery salt
• 1 tsp Worcestershire sauce
• As needed Kosher salt and freshly ground pepper
• For serving Potato chips

Cooking Directions

1. In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.
2. In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Serve with potato chips.

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