Wednesday, 1 August 2007


If you love chips with dip, you'll never want to go back to those little plastic tubs of French Onion Dip that you buy at Safeway. This dip recipe is so kick-ass good that you'll be thinking of those rippled chips as merely a vehicle to scoop up as much dip as you can. You'll be fighting your friends for the largest chips just because you can fit more dip on 'em.

1 T. canola or olive oil
3 large sweet onions, cut in half and thinly sliced
2 cloves garlic, crushed
1 T. balsamic vinegar
1 cup low fat sour cream
salt and pepper to taste

  1. Heat oil in a large non-stick skililet over medium-low heat. Add the onions an cook, stirring often, for about 20 minutes, until they turn golden. Add the garlic and balsamic vinegar and cook for another 3 minutes, until deep golden and caramelized. Set aside to cool slightly.
  2. Transfer to a medium bowl and stir in sour cream, salt and pepper. If you want, whiz it all in a food processor until smooth. Cover and chill for at least an hour before serving.

Makes about 1 1/2 cups


Caramelized Onion & Spinach Dip

Add 1/2 lb baby spinach, coarsely chopped of 1/2 package frozen chopped spinach, thawed and squeezed dry, to the skillet along with the balsamic vinegar. Cook for a few extra minutes to wilt the spinach and cook off any excess moisture.

Warm Chevre Dip

Omit the sour cream. After adding the vinegar, add a few spoonfuls of light cream cheese to the pan along with 1/4 cup each soft goat cheese, chopped sun-dried tomatoes, Kalamata olives and artichoke hearts. Stir to heat through and serve warm.


Passionate baker...& beyond said...

LOVE THIS...finger-licking good!!

The Caked Crusader said...

God this looks good - I am printing this off and will make for my next party


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