Have you ever made onion dip for chips by mixing sour cream and Lipton onion soup mix? I know we do and like it much better then chip dip we could buy at the grocery store. This Sweet Caramelized Onion Dip taste like that but better.
Once again this recipe came from the Hungry-Girl cookbook 200 Under 200. We haven't received our copy yet but we received a email that it's on it's way. I can't wait.
2 large sweet onions, chopped
6 tablespoons fat-free cream cheese, room temperature
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1 tablespoon light whipped butter or light buttery spread
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Heat butter in a large pan over medium-high heat. Once butter has coated the bottom of the pan, add chopped onions, cayenne pepper, and salt.
Don't worry if onions are piled high in the pan-they will cook down. Saute for 10 minutes, stirring often.
Reduce heat to medium-low, and cook for an additional 25 to 30 minutes, stirring occasionally, until onions are browned and caramelized. We ended up cooking it a little longer to get the onions nice and brown and caramelized.
During the 30 minutes that the onions are caramelizing combine cream cheese, sour cream, and mayo. Whisk until smooth, then refrigerate.
Today we had a little help in the kitchen from Brett, our youngest son. He did a great job and was a really big help.
Once the onions are caramelized, add mustard and vinegar to the pan. Continue to cook for 5 minutes, stirring frequently. Remove onions from heat and allow to cool.
Once the onions are cooled add them to cream cheese, sour cream mix. Mix thoroughly then refrigerate overnight which will allow the flavors to combine. Serve at room temperature.
Makes 6 Servings.
1/3 cup per serving, 74 calories, 1.75g fat, 512mg sodium, 11.g carbs, 0.5g fiber, 4.5g sugars, 3.5g protein
Serve with chips, crackers, veggies or even on a sandwich or in a wrap. Yummy