This dip is delicious, easy and healthy! I made it for a guilt free snack, but liked it so much that I made it for friends. They loved it and asked for the recipe. I didn't use thyme. I used mayo with olive oil instead of reduced fat and romano cheese instead of parm because that's what I had on hand. Tasted great!
Warm Caramelized Onion Dip
Serve with hearty crackers or slices of French bread.
More From Cooking Light
- Calories: 81
- Fat: 4.9g
- Saturated fat: 2.3g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.6g
- Protein: 3.1g
- Carbohydrate: 7.7g
- Fiber: 0.9g
- Cholesterol: 12mg
- Iron: 0.0mg
- Sodium: 206mg
- Calcium: 58mg
- 2 teaspoons olive oil
- 4 cups chopped onion (about 2 large onions)
- 3/4 teaspoon chopped fresh thyme
- 1/2 cup light sour cream
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 1/3 cup reduced-fat mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/4 teaspoon Worcestershire sauce
- 1. Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion and thyme to pan; sauté 10 minutes or until golden brown. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally. Remove onion mixture from heat. Add sour cream and the remaining ingredients, stirring until blended and cheese melts.
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