Caramelized Onion Dip + Weekly Menu

With college football season quickly approaching, it’s only a matter of time before Mr. Prevention starts making Buffalo Chicken Dip e-v-e-r-y weekend. *yawn*

Consider Buffalo Chicken Dip and oldie, but goodie. It needs to move on over for this Caramelized Onion Dip. It…is…so…ooooooo…good!

So long as Vidalia onions are in season, you have no excuse not to spoil yourself and others with this fun appetizer. I made this for a “carry in” at work, celebrating July birthdays. Good thing, I could’ve sat down with a bag of kettle chips and demolished all 2 1/2 cups before coming up for air.

Yes, it’s that good.

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Caramelized Onion Dip adapted from The Barefoot Contessa by Ina Garten and Pink Parsley

2 large yellow or Vidalia onions
1 Tbsp unsalted butter
2 Tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp kosher salt, plus more to taste (if needed)
1/2 tsp freshly ground black pepper
4 oz reduced-fat cream cheese, room temperature
1/2 cup + 2 Tbsp 2% plain Greek yogurt or reduced-fat sour cream
6 Tbsp light olive oil or canola oil-based mayonnaise

Directions:

Roughly chop the onions. The yield should be about 3 cups.

Heat the butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 15 more minutes, until the onions are browned and caramelized. Allow to cool slightly.

Combine the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment. Beat until smooth, add the onions, and mix until well-combined. Taste for seasonings. Serve immediately, or chill to serve later. Bring to room temperature before serving. Yield: ~ 2 1/2 cups dip (20 servings; 2 tablespoons each).

Nutrition Information (per 2 tablespoons): 53 calories; 4.4 g. fat; 6 mg. cholesterol; 124 mg. sodium; 2.3 g. carbohydrate; 0.3 g. fiber; 1.3 g. protein

Result: The new crack dip! This is great for a crowd and entertaining…sweet with a hint of spice from the cayenne. Creamy and rich, and slimmed down with less fat and calories than the original. Quick & easy to come together, too! Enjoy!

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I also took Key Lime Pie Fudge to work for the carry-in. Stop by tomorrow for that decadent not-so-light recipe 😉

“Weekly Menu”: July 31st – August 4th

Like I said, “weekly menu” with quite a few question marks! Mr. P will be on his own several evenings as I head to Chicago for a wedding 😀

Question: Deep-dish or thin crust pizza?

Have a great day!

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18 Comments

  1. July 31, 2011 / 7:45 am

    Onion dip is one of my favorite things ever. I need to make this especially since Vidalia onions are from Georgia.

    I prefer thin crust pizza but I like a regular crust too. Not so much a fan of deep dish.

  2. July 31, 2011 / 8:05 am

    Can I say hand-tossed and still get credit 😉

    Love the use of Greek Yogurt in this dip!

  3. July 31, 2011 / 9:31 am

    Thin and crispy! It makes me sad to see thin pizza that doesn’t stick out straight when you pick it up 🙂

  4. July 31, 2011 / 11:08 am

    I love the pics! I’ve been dying to try this dip for so long, I need an occasion to make it!

  5. July 31, 2011 / 2:33 pm

    HI Nicole, this recipe looks like a keeper. I’m sure I could hoover mass quantities of it in one sitting! 🙂 I want to work at your workplace, this dip and key lime pie???? My resume is in the mail! Have a good Sunday. Oh…and thin crust all the way!!!

  6. July 31, 2011 / 2:47 pm

    ohhhh, this sounds yummy!

  7. July 31, 2011 / 8:57 pm

    The dip sounds great 🙂 And I gotta say…deep dish! Hope you have a great trip.

  8. July 31, 2011 / 11:42 pm

    Caramelized onions are one of those ingredients that just makes everything better – looks awesome!

  9. August 1, 2011 / 7:34 pm

    God I love deep dish pizza maybe because I’m a carboholic. But I typically eat thin crust so I feel better about eating pizza.

    Have fun in Chicago! I’ve always wanted to go so I can’t wait to read your recap 🙂

  10. August 1, 2011 / 10:40 pm

    OMG- this dip of Ina’s is one of my favorites of all time. It’s addictive!

  11. November 16, 2011 / 6:05 pm

    Adding this to the menu for our Annual Beer Tasting.. is it good if made a few days ahead of time or better eaten the day-of?

    • Nicole
      Author
      November 16, 2011 / 10:23 pm

      It is amazing for days and days after…and yep, probably even better 🙂

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