Maple-Cayenne Onion Dip

Dips and salatim are huge in my house, and I put all the ones I prepare regularly into my cookbook. Of course, the Shabbos the book went to print I came up with a new dip that we’re obsessed with, and I was so sad it didn’t make it in. So here it is now!

YIELDS ABOUT 1 CUP

• 1 Tbsp olive oil
• 1 onion, halved and thinly sliced
• ¹⁄₂ tsp salt
• 1 tsp cayenne pepper (or less if you don’t like spicy, but the heat is amazing!)
• 1 Tbsp pure maple syrup
• ³⁄₄ cup mayonnaise

1. Heat a small pot or pan over medium heat. Add oil, onion, and salt. Cook for about 12 minutes, stirring often. Add cayenne and maple syrup. Stir for 2 minutes, then turn off the heat and set the mixture aside to cool completely.
2. Once cooled, transfer to a small food processor or use an immersion blender. Add the mayonnaise and blend until smooth. Refrigerate until serving.
3. Dip your challah into it, or serve with grilled chicken, alongside braised meats, or as a dip for roasted veggies.

(Originally featured in Family Table, Issue 709)