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!

Print Recipe

Caramelized Onion Dip

Course: Appetizer

Author: Adapted from Martha Stewart

Ingredients

• 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

Instructions

• 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.
• add water to the onions in the skillet. Scrap the brown bits on the bottom of the pan as you deglaze the skillet.
• remove the onions from the stove and put in a colander over a plate to drain the excess liquid. Let cool to room temperature.
• Transfer onions to a medium bowl. Stir in yogurt, sour cream, lemon juice and cayenne pepper.
• Refrigerate for at least one hour. Sprinkle with cayenne pepper before serving and serve with vegetables and pita chips.