Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Champagne Onion Dip

Amuse-Bouche from Issue 3 – Spring / Summer 2013 – Rough Cut

After Richard ships his wife and son off to the country to escape the Manhattan swelter he soon descends into his old bachelor ways—smoking, eating breakfasts of peanut butter sandwiches and whiskey sours, and carousing with his new upstairs neighbor, a ditsy blonde model from Denver played by the big screen’s most famous bombshell, Marilyn Monroe. Our dip takes its cues from the only two items in her icebox (potato chips and Champagne), well, besides her underwear. A slightly dizzy dip for a very dizzy blonde.

makes about 1 ½ cups

  • 1 medium onion, finely chopped
  • 1 Tbsp extra virgin olive oil
  • 1 sprig fresh thyme
  • 1 clove garlic, smashed
  • ¼ tsp each salt and pepper
  • ¼ cup Champagne or white wine
  • ½ cup plain yogurt
  • ½ cup sour cream
  • ½ cup mayonnaise
  • potato chips (we like Herr's Ripples)

  • 1

    Gently cook onion in oil along with the thyme, garlic, salt, and pepper in a skillet, covered, over medium-low heat, stirring occasionally, 5 minutes.

  • 2

    Uncover and cook, stirring occasionally, until golden, about 20 minutes more. Add Champagne and cook until evaporated. Discard the thyme and garlic and cool to room temperature. Fold in the yogurt, sour cream, and mayonnaise. Season to taste. Serve with potato chips.