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.
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
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![/print_this]
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
- Sunday: out for deep dish pizza before Tosh.0
- Monday: Soy Garlic Flank Steak with salad
- Tuesday: Pulled Hawaiian Chicken Sandwiches with green beans and grilled corn
- Wednesday: ?? on the road to Chicago
- Thursday: ?? 🙂
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!