I've wanted to try this onion dip recipe, made with cream cheese and sour cream, for a long time.....today was the day. It went together well and now the recipe says I have to let it sit in the fridge for a few hours to mellow the flavors.......are they crazy"" If you know me at all......I am NOT a patient girl!!!

This recipe calls for 1 cup of caramelized sweet onion's which might concern some young cooks. It is VERY easy to do and the flavor it gives the dip is like no other!! Here's a couple pointers: 

To get 1 cup of caramelized onions, it's going to take about two medium size sweet onions or one huge one.  Peel it, and slice it and cook them in a nice heavy pan with a couple tablespoons of butter.

Start out at medium high heat until you hear the onions sizzling, then turn the burner WAY, WAY down and just let them simmer. My electric stove burner settings range from 2-10....I simmer the onion on about #2, for 30 minutes, stirring every 10 minutes or so. They should look like this:
Remove them from the pan and let them cool while you mix everything else together:

1 cup sour cream
4 ounces cream cheese  (room temperature)
3/4 teaspoon garlic powder (not salt)
1/2 teaspoon onion  powder (not salt)
1/4 teaspoon black pepper
1/2 teaspoon kosher salt (less if you use table salt)
1   tablespoon fresh chopped parsley

Beat the cream cheese until smooth and soft, add sour cream, garlic powder, onion powder, pepper, kosh...