Caramelized Onion Dip – A Perfect Holiday Appetizer

Are you looking for a different appetizer to serve at your holiday dinner or cocktail party? Do you need a creative new appetizer to bring to a friend’s party or a potluck? Ample Bites is sharing an old favorite with you for the holidays. Caramelized Onion and Shallot Dip is a rich, sophisticated appetizer that can be served with potato chips, pretzels, pita crisps or raw vegetables.

Caramelized Onion and Shallot Dip
(Adapted from recipe courtesy of Bon Appetit magazine, October 2012)

2 lb. large yellow onions, thinly sliced
2 large shallots, thinly sliced
4 sprigs thyme
¼ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 cup dry white wine
2 Tbsp Sherry vinegar
2 cups low-fat sour cream
¼ cup minced fresh chives
¼ cup plain fat-free Greek yogurt
2 tsp onion powder

Preheat oven to 425F. Mix onions, Shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.

Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown. 45 – 55 minutes.

Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from the bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.

Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. Garnish with chopped chives. Cover and chill.

Dip can be made up to 3 days ahead.

The dip will be somewhat chunky. For a smoother dip, pulse in a blender or food processor to desired consistency. Serve with potato chips, roasted pita chips or fresh vegetables.

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Kicked-up Onion Dip

Ample Bites is a huge fan of onion dip. I have enjoyed with pretzels, chips and vegetables since I was a child. Normally, Ample Bites takes a package of onion soup mix and combines it with non-fat sour cream to make onion dip. This dip is a little more sophisticated and definitely kicked-up. It takes a little more time to make but it is worth the effort. Give Caramelized Onion and Shallot Dip a try sometime.

Caramelized Onion and Shallot Dip
(Adapted from recipe courtesy of Bon Appetit magazine, October 2012)

2 lb. large yellow onions, thinly sliced
2 large shallots, thinly sliced
4 sprigs thyme
¼ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 cup dry white wine
2 Tbsp Sherry vinegar
2 cups low-fat sour cream
¼ cup minced fresh chives
¼ cup plain fat-free Greek yogurt
2 tsp onion powder

Preheat oven to 425F. Mix onions, Shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.

Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown. 45 – 55 minutes.

Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from the bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.

Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. Garnish with chopped chives. Cover and chill.

Dip can be made up to 3 days ahead.

The dip will be somewhat chunky. For a smoother dip, pulse in a blender or food processor to desired consistency. Serve with potato chips, roasted pita chips or fresh vegetables.

Digiprove sealCopyright secured by Digiprove © 2012