Thursday, Apr 26, 2018
One of America's Great Newspapers ~ Toledo, Ohio


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

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