This is another dip I made for my wine exchange. This recipe comes from Nicole from Prevention RD, and as always, it was amazing. It really blew me away how good it was. Nate and I love top the tater (guilty pleasure – so we almost never buy it), but this dip will win out every time. Wow, it is so good. I made Nate try it as soon as he got home and he agreed!
It takes some time, as you have to caramelize the onions, but besides that, it’s really easy. Plus, you can do other things while your onions are cooking. I want to have this dip in my house everyday…though I think that might not be too good for my waistline
The only thing I would change the next time I make this is to cut my onions just a little smaller. I didn’t get a chance to take a picture of the dip before my party, so the picture looks a little skimpy, only because there was almost none left. It’s that good!
Caramelized Onion Dip
Source: Prevention RD
1 large yellow onion or 2 medium
1 tbsp unsalted butter
1/4 tsp cayenne pepper
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
4 oz reduced fat cream cheese, room temperature
1/2 cup plus 2 tbsp plain non-fat Greek yogurt (sour cream will work too)
1/4 cup low-fat mayonnaise
1. Chop onions. Heat butter over medium heat in large skillet and add onions, cayenne, salt and pepper and saute for 10 minutes. Reduce heat to low, and cook for another 15-20 minutes. Onions should have a deep brown color and be very soft. Set aside and let cool.
2. Combine cream cheese, yogurt, and mayonnaise in a medium bowl (stand mixer would work well, but I did this by hand). Mix until smooth. Add onions and taste to adjust salt and/or pepper. Serve immediately, or chill and serve later. Dip should be served at room temperature.