CARAMELIZED ONION DIP
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
- 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.
- 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.