Now that my two top teams — the Cardinals and Patriots — have made it to the semis, now is the time to think about playoff season party food.

Like Onion Dip. Only not your mother’s onion soup and sour cream dip, but a real one with very intense onion flavor.

So here’s my Very Onion Dip

Ingredients

3 medium onions, 2 unpeeled, one peeled
1/2 c extra virgin olive oil
2 c mayonaisse
1/2 c sour cream
1 T vinegar (white wine preferred)
2 t kosher salt
2 scallions, minced
Ground pepper
Hot pepper sauce

Instructions

• Preheat oven to 425
• Rub unpeeled onions with olive oil
• Roast in oven for about 45 minutes, remove and cool, then peel
• Diced peeled onion, cook in remaining olive oil until golden brown
• Drain through a sieve, and spread on a paper towel
• Cool strained oil
• Puree peeled baked onions in a blender with vinegar, sour cream, salt, and mayo in a blender. With motor running, drizzle in strained oil.
• Put in a serving bowl, stir in scallions, pepper and hot sauce
• Refrigerate for at least 3 hours
• Scatter the fried onions over the top just before serving

Enjoy with chips, veggies, whatever!