1lb.red onions2 large, peeled and cut into large chunks
Kosher salt and freshly ground pepper
optional: 2 tablespoons chopped chives
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Place the onions on the sheet pan and drizzle with the olive oil. Season generously with salt and pepper toss with your fingers to combine. Roast for 30 to 40 minutes, or until the onions are soft and browned. Set aside to cool.
In a medium bowl combine the cream cheese, sour cream, mayonnaise and Worcestershire and beat with a handheld mixer until smooth and creamy. Stir in the onions and mix well. Transfer to a serving bowl and garnish with fresh chives, if using.
This dip makes enough to feed a large family (approx. 2 to 3 cups). Feel free to halve the recipe to make less, if desired. This recipe pairs perfectly with rippled potato chips or fresh veggies.