January 22, 2010 • Posted by Jennifer Perillo
Escaping sports seems impossible in my house. There’s always some guy hitting, swinging at, throwing or dunking some sort of ball when it comes to weekend TV viewing. I figure if I can’t beat ‘em, then I can at least eat something yummy and pretend to feign interest. I couldn’t think of anything that goes better than chips and dip, and boy have I got a surprise for you. We’re not opening any packets in my house. Instead, we’re slicing and sautéing some onions for a tasty treat. The prep is incredibly easy but the pay-off is priceless: homemade onion dip without the artificial aftertaste. The secret is caramelizing the onions. The rest is child’s play—literally, the kids will have a blast pulsing the ingredients into a creamy dip worthy of any chip…or carrot stick.
Caramelized Onion Dip
Makes about 1 cup
2 teaspoons extra virgin olive oil
1 medium onion, sliced thin
1/3 cup sour cream
1/3 cup 2% Greek yogurt
Salt and freshly ground pepper, to taste
- Heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 10 minutes. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes. Transfer onions, Stir, scraping up any browned bits at bottom of the pot, to a bowl and let cool for 10 minutes.
- Add onions, sour cream and yogurt to the bowl of the food processor attachment on your Cuisinart Stand Mixer and pulse until well mixed and the onions are mostly, but not completely chopped. May be stored in an airtight container for up to two days.