Loading…
Sunday, December 28, 2014
Current Weather
Loading Current Weather....
HomeA&EFood
Published: Tuesday, 6/15/2010

Recipe: Caramelized Vidalia Onion Dip

1 tablespoon plus 1 teaspoon extra virgin olive oil

3 pounds Vidalia onions, diced (4 large makes 8 cups)

Coarse salt

3 tablespoons water

11/2 cups plain nonfat yogurt (Greek yogurt preferred)

1/2 cup sour cream

2 tablespoons fresh lemon juice

1/4 teaspoon cayenne pepper, plus more to sprinkle over top

Saute onions in olive oil over low heat for about 45 minutes or until they turn a light caramel color; stir occasionally. Add salt and water to pan and scrape brown pieces from skillet bottom to deglaze the pan. Transfer onions to a small bowl to cool.

Stir in yogurt, sour cream, and lemon juice, and teaspoon cayenne. Refrigerate a t least an hour before sprinkling with cayenne pepper. Serve with fresh vegetables, such as celery, snow peas, radishes, zucchini strips, and red and green peppers.

Source: Martha Stewart Living magazine



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.