I wish I could say my most requested recipe was my bolognese….or simply a recipe I created after I went to culinary school. But it isn’t. My most requested and coveted recipe is the caramelized onion dip I made up in college. I also wish I could say that this dip is best served with artisan or hand sliced and baked potato chips, but that wouldn’t be true, either. No, this dip is best served with Cheddar and Sour Cream Ruffles, and I’ll stand by that statement until proven otherwise.
Caramelized Onion Dip
Author: Suzanne Bruno
Ingredients
- 8 cups vidalia onions, medium dice (about 6 medium onions)
- 2 tsp canola oil
- pinch of salt
- 1 16 container of Daisy sour cream
- 1 container of nonfat greek yogurt
- 3 tablespoons light/low fat mayo
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ - ¾ tsp of salt
- ¼ teaspoon pepper
Instructions
- Place a large pot (I used a pasta pot) over medium-high heat and add about 2 tsp of canola oil. Add the diced onions. Sprinkle with a pinch or two of salt to help draw out moisture from the onions. Stir slowly and constantly for about 30-45 minutes or until dark and golden.
- Pour the caramelized onions into a medium size bowl and let cool completely. Add the remaining ingredients, stir and serve with your favorite chips (aka cheddar and sour cream ruffles)
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