Instructions: Place onion in 13- by 9-inch baking pan. Drizzle with butter. Toss to mix. Roast, uncovered, at 425 degrees until lightly browned and caramelized, stirring several times, about 30 to 35 minutes. Cool on counter (or put in freezer briefly for a quick cool).

Place mayonnaise, sour cream, cream cheese, bouillon powder and salt in food processor bowl fitted with metal blade. Mix well. Add onion; pulse on and off until slightly lumpy. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Refrigerate overnight or as long as 3 days.

To serve, stir, adjust consistency according to its use and adjust seasoning. Serve chilled.

This recipe yields 1 3/4 cups.

Comments: Spread this tasty mixture on little garlic toasts or use to fill celery sticks. As a dip, its great with really good potato chips or crudites.

Yield: 1 3/4 cups

NOTES :

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