Creamy Corn Dip

Ingredients:

• 2 tbsp. l. olive oil
• 1/2 cup onion, sliced ​​into rings
• 2 cups frozen corn kernels
• 1 clove garlic, chopped
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup finely chopped parsley
• 2 tsp. grated parmesan
• Thin slices of toasted bread, baguette toast, or sliced ​​celery stalks, for serving

Preparation:

1. Heat 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the onion and 1/2 teaspoon salt. Cook until softened and browned, about 4 minutes. Add the corn and cook, stirring, until heated through and beginning to brown, about 3 minutes. Add the remaining 1 tablespoon oil and the garlic. Cook until fragrant, about 2 minutes. Set aside 1/2 cup of the vegetable mixture. Place the remaining onion in a food processor, add 1/4 cup water, and process until the mixture is almost creamy and has a light texture.
2. In a medium bowl, combine sour cream, mayonnaise, parsley, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the food processor-blended vegetables and the reserved mixture. Mix well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 days. Serve chilled with toast, celery stalks, or other dipping sauce.