I don't rate five stars unless a recipe is outstanding. This three-star rating is because this dip is a good, staple recipe with most ingredients on hand. I used Walla Walla sweet onions and would add an extra 1/2 cup or so next time.
Caramelized Sweet Onion Dip
Caramelizing enhances the onion's inherent sweetness. If you can't find sweet onions, substitute two large Spanish onions and add a tablespoon of sugar. This dip is best served warm. If time is tight, you can caramelize the onions (step 2) earlier in the day; combine with the other ingredients and bake just before guests arrive. Serve with a crunchy dipper like Melba toast.
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- Calories: 86
- Calories from fat: 55%
- Fat: 5.3g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 1.6g
- Protein: 1.3g
- Carbohydrate: 11.4g
- Fiber: 0.7g
- Cholesterol: 7mg
- Iron: 0.2mg
- Sodium: 288mg
- Calcium: 15mg
- 1 tablespoon butter, divided
- 3 cups diced Rio or other sweet onion (about 2 large onions)
- 1/4 teaspoon kosher salt, divided
- 1/2 teaspoon minced garlic
- 1 cup reduced-fat mayonnaise
- 1/2 cup light sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Worcestershire sauce
- Cooking spray
- 1/3 cup whole wheat panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh parsley
- 1. Preheat oven to 350°.
- 2. Melt 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion and 1/8 teaspoon salt to pan; cook 15 minutes or until tender, stirring occasionally. Add garlic; cook 10 minutes or until onion is golden brown and very tender, stirring occasionally. Remove from heat; cool 5 minutes.
- 3. Combine the remaining 1/8 teaspoon salt, mayonnaise, and next 4 ingredients (through Worcestershire sauce) in a medium bowl, stirring until smooth. Stir in onion mixture. Transfer mixture to a 1-quart baking dish coated with cooking spray.
- 4. Melt remaining 1 1/2 teaspoons butter. Combine melted butter and panko. Sprinkle panko mixture evenly over onion mixture. Bake at 350° for 15 minutes or until thoroughly heated and bubbly. Sprinkle with parsley. Serve hot.
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