Alton Brown's Onion Dip from Scratch

2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Tiggerific Jezebel Sauce

1 c. apricot preserves (or orange marmalade, or peach jam)
2/3 c. apricot jelly
5 TBSP creole or prepared brown mustard
1/4 c. prepared horseradish sauce
1 tsp (or more) freshly-cracked coarse ground pepper

Combine all ingredients in a small bowl. Chill in frig for 1-2 days for best taste.

Ladle 1/2-3/4 c. or so over softened cream cheese and serve with crackers. Also awesome with ham.

Makes: 2 cups