Caramelized Three Onion Dip

Category: Cocktails & Appetizers | Blog URL: http://funfearlessfoodie.com/2009/12/caramelized-three-onion-dip

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Fun Fearless Foodie

Ingredients

1 medium spanish onion, sliced into half moon strips

4 green onions, diced (white part only)

1 medium shallot, chopped

1 clove garlic, smashed

1 tablespoon unsalted butter

1 tablespoon cooking oil (canola or evoo will work well)

4 ounces goat cheese OR 4 oz reduced fat cream cheese

1 cup reduced fat sour cream

salt and pepper to taste

Preparation

Heat the oil in a skillet over medium low heat.

Once the oil is hot add in the spanish and green onions and give a few shakes to coat with the oil.

Cover the skillet and sweat the onions for 8-10 minutes until they soften up. Be sure to keep an eye on them to ensure they don't start to burn. If they are browning too quickly just turn down the heat.

Remove the lid and continue cooking for another 15 minutes.

Add the shallots, garlic, and butter to the onions and continue cooking for another 10 minutes or until everything is soft and caramelized.

While the mixture cools, add the sour cream and goat/cream cheese to the bowl of a food processor fitted with a steel blade.

Pulse the mixture together 5 or 6 times until nicely blended.

Add in the onion mixture and pulse again 10 times.

Season with salt and pepper to taste.

Serve with pita chips, veggies, or your favorite dipper.

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About

Once again caramelized onions are making an appearance (are you noticing my obsession yet?) and this rich and creamy dip is the perfect topper for baked pita chips and veggies. This time I took the onion theme to the next level by adding shallots and green onions to to the caramelized mixture. The spanish onions give a delicious sweet flavor, while the green onions and shallots add a savory balance.

*Update: I made this recipe for the super bowl and substituted Philadelphia reduced fat cream cheese for the goat cheese and it came out great. A little less rich and good for those who are not big on goat cheese.*

Yield:

2 cups

Added:

Thursday, February 25, 2010 - 12:26pm

Creator:

Fun Fearless Foodie

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