Carmelized Onion Dip

The big game last weekend ended up being a snoozer, what a blow-out! Also, being San Franciscans, we were hoping the Broncos were going to take down the team that knocked our Niners out. Despite the disappointing outcome, the food was anything but that! In addition to Meyer lemon bars and fudgy brownies, I made a fantastic onion dip. The onions were slowly carmelized over low heat and mixed into a ultra-creamy base. Since I couldn’t help myself, I lightened things up with low-fat ingredients. Feel free to use the full-fat stuff, I can imagine just how decadent the result would be!

Onion Dip

Onion Dip

Smeared on ACME baguette, this dip was pretty darn tasty!




The onion cooked slowly for about 40 minutes to get to this golden brown color. Their sweetness was perfect for the dip.

IMG_0603Recipe (adapted from Ina Garten’s Pan-Fried onion dip):

2 onions
2 tablespoons butter
2 tablespoons vegetable oil
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces low-fat cream cheese, softened
2/3 low-fat cup sour cream
1/4 cup low-fat mayonnaise


Cut onions in quarters and slice thinly. Heat butter and oil in a pan over medium-low heat. Add onions, cayenne pepper, salt, and pepper. Saute on low for about 40 minutes until onions reach a carmel-brown color. Cool.

Mix low-fat cream cheese, sour cream and mayonnaise with a whisk until smooth (make sure cream cheese is at room temperature). Add onions and mix. Serve at room temperature with crudite, bread or crackers.




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