Skip the prefab dips in the market; this cooked Vidalia dip is beyond better. The
onions are subdued to begin with; cooking them concentrates their sugars for
extra sweetness.
Prep: 20 minutes
Total: 1 hour 35 minutes
Ingredients
Makes 2 cups
1 tablespoon olive oil
2 Vidalia onions (1 pound total), finely chopped
Coarse salt and ground pepper
1 cup reduced-fat sour cream
2 ounces reduced-fat bar cream cheese, room temperature
1 1/2 teaspoons white-wine vinegar
1/4 cup finely chopped chives
Potato chips, for serving
Directions
In a large skillet, heat oil over medium. Add onions; season with salt and pepper.
Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room
temperature.
In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and
chives; season with salt and pepper. Chill dip until slightly thickened, about 1
hour; or cover and refrigerate up to 2 days. Serve with chips.
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