As an appetizer for our "burger throwdown" I made a caramelized onion dip. This is an onion dip remake b/c it's the tiniest bit healthier then the traditional dip. Thick, creamy, greek yogurt is substituted for the mayo and you use onion powder instead of dried onion soup mix to make a healthful snack. This was quite addicting dipped with Ruffles potato chips which were the perfect counterpart. The only pain about this recipe is caramelizing the onions which literally took me about an hour and a half but it was well worth the extra effort. This dip is served best when made 24-hours in advance so all the flavors can meld together.
UPDATE: This dip tastes best the second day but the flavors become stronger and stronger everyday after and becomes a bit over powering. Basically, your breath will be kickin!
...this is how brown you want your onions
Caramelized onion dip
Makes 1 1/2 cups
Originally posted by Heidi Swanson at 101 Cookbooks
2 tablespoons olive oil
2 large onions, finely chopped
3/4 cup sour cream
3/4 cup Greek yoghurt
3 teaspoons onion powder, or to taste
1/2 teaspoon salt, or to taste
In a large frypan, gently heat the oil and cook the onions over low heat with a pinch of salt. Stir them occasionally, cooking until the onions are a deep golden brown - this will take at least 40 minutes. Stir them more often as they darken to prevent burning. Take the onions off the heat and allow them to cool
Whisk together the sour cream and yoghurt. Add the onion powder and salt gradually, to taste. Stir through two thirds of the caramelised onions, then sprinkle the rest over the top to serve. Serve the dip at room temperature. (I also seasoned mine with cayenne powder and cajun seasoning spice mix)
*If you are making this dip in advance, set it out about 45 minutes before guests arrive to bring to room temperature.
Labels: appetizers - Saturday, July 17, 2010