Time: 30 minutes, plus chilling time. Make this addictive dip at least an hour ahead of time to let the flavors develop—and serve with enough potato chips to scoop up every last bit.
2 tablespoons olive oil
2 Maui onions (or other sweet onions), halved and thinly sliced (about 5 cups)
1 cup sour cream
1/2 cup buttermilk
1 teaspoon kosher salt
How to Make It
Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If the pan starts to burn, reduce heat to medium-low and add 1 tbsp. water, stirring well. Transfer onions to a small bowl and chill until cold, about 1 hour.
Reserve 1 tbsp. onions. In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined. Transfer to a serving dish, top with reserved onions, and chill at least 1 hour.
Make ahead: Up to 2 days and chill.
Note: Nutritional analysis is per 2-tbsp. serving.
Simple to make & very tasty. Best to make a day ahead. I used fat free sour cream, and did not have buttermilk on hand, so I substituted plain yogurt for the buttermilk. It was delicious. Unless you are having a huge party, could cut the recipe in half.
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