My cousin Eileen came up with this recipe years ago, and I fiddled with it. Everyone who eats it says it tastes just like the real deal. I believe the secret is in the slow sauteing of tons of onions! The recipe calls for what may seem like too many onions, but they cook down to a small amount. <br />For an even more traditional taste, fold in a chopped, hard-cooked egg or two once the dip is completed.

Share: