Caramelized Onion Dip

One of my standard go-to dips is a caramelized onion dip that is not too fattening (really!) and makes enough for a crowd.  I altered the recipe slightly, as I found it too runny for my taste.  It is perfect with carrots, celery, cucumbers, peppers and radishes.   I like to include pita chips or pretzel thins for anyone who likes a non-veggie alternative. Happy Dipping!

Caramelized Onion Dip | Ridgely's Radar

Caramelized Onion Dip
  • 1 tablespoon plus 1 teaspoon Olive Oil
  • 4 large onions (about 3 lb.) diced
  • coarse salt
  • 3 tablespoons water
  • 1 cup non fat Greek yogurt
  • ½ cup sour cream
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon cayenne pepper, more for sprinkling
  1. Heat oil in nonstick skillet over medium heat. Add onions. Sauté onions with 2 teaspoons coarse salt until caramelized (nice medium brown color) this can take up to 45 minutes.
  2. add water to the onions in the skillet. Scrap the brown bits on the bottom of the pan as you deglaze the skillet.
  3. remove the onions from the stove and put in a colander over a plate to drain the excess liquid. Let cool to room temperature.
  4. Transfer onions to a medium bowl. Stir in yogurt, sour cream, lemon juice and cayenne pepper.
  5. Refrigerate for at least one hour. Sprinkle with cayenne pepper before serving and serve with vegetables and pita chips.


Caramelized Onion Dip | Ridgely's Radar

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  1. Looks yummy!

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