WOW! I loved this so much! I used fat-free sour cream instead of mayo (one of my guests is allergic) and I would not make it any other way. It's incredible when it's freshly made but it's still good in you make it one or two days ahead of time. Really good, my new go-to dip!
Caramelized Onion Spread
mimip85 Posted: 12/15/11
crysmys Posted: 12/30/11
Good, but not great. More of a starting point than a finished product. Tried it warm out of the oven, and then again the next day at room temp in the hopes it needed to sit overnight for the flavors to meld properly.. but no go. Not bad, but there are better out there.
lrmalle Posted: 01/07/12
I made this last night for a girls get together and it was a hit! Super easy and nobody believed it was from cooking light when it was all gone!
SingingGourmand Posted: 01/01/13
This one needed a little doctoring. I added the juice of a lemon and more pepper to jazz it up a bit. I tried doing the thinly sliced onions, but that got pretty messy to eat. A few pulses in the food processor fixed the consistency while still maintaining the firm texture of the onion. If I were to make it again, I'd go for the chopped onion.