Caramelized Sweet Onion Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
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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