Thursday, April 7, 2011

The Best Dip Ever

Here's another recipe I have made a few times.  This caramelized onion dip is oh so good, and made with greek yogurt and light sour cream, isn't as bad for you as most dips out there.  The onions can be caramelized up to a few days ahead of time.  And I recommend mixing the dip a few hours in advance, so the flavors can all develop together.

Recipe: Caramelized Onion Dip (from 101 Cookbooks)
2 tbsp extra virgin olive oil
2 large yellow onions, finely chopped
1-2 sprigs fresh thyme
3/4 cup sour cream
3/4 cup greek yogurt
1-2 tbsp onion granules/flakes
s&p to taste

In a large thick-bottomed skillet over medium heat, saute the chopped onions in the olive oil along with a couple pinches of salt and the thyme.  Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes.  Set aside and cool.

In the meantime, whisk together the sour cream, yogurt, onion granules, and s&p.  Make sure to add whatever onion powder you are using to taste.  Set aside until the caramelized onions have cooled to room temperature.  Stir in 2/3 of the onions, scoop into a serving bowl, and top with the remaining onions.  Serve at room temperature.

No comments: