Caramelized Onion and Sunchokes Dip

In this exciting take on French onion dip, chef Sara Hauman of San Francisco's Huxley restaurant mixes nutty sautéed sunchokes (a.k.a. Jerusalem artichokes) into caramelized onions. It's a retro classic, modernized for your next dinner party. Note: Allow at least 4 hours for chilling.

2 Tbsp. extra-virgin olive oil
2 Tbsp. butter
1 lb sunchokes, scrubbed clean, peeled, and roughly chopped
3 large sweet onions, roughly chopped
8 oz cream cheese, softened
1 cup sour cream or plain yogurt
2 tsp. black pepper, freshly ground
½ tsp. onion powder

In a 10" skillet, heat the olive oil and butter over medium. Add the sunchokes and onions and season with salt. Cover and cook, stirring occasionally, until they caramelize, about 1 hour and 20 minutes.

Transfer the onions and sunchokes to a food processor with the cream cheese, sour cream, pepper, and onion powder, and pulse to combine. Scrape the dip into a bowl and chill for at least 4 hours, or overnight, before serving.

Makes 4 cups.