But just because I do buy recipe specific ingredients quite often doesn't mean that I don't like a recipe that doesn't require the extra expense. In fact, those are often the best finds. I love when I read a recipe online or in a magazine and after glancing at the ingredient list think, "I have everything I need to make that right now!" It is a great feeling and often times, that is exactly what I do. I stand up off the couch and head to the kitchen armed with my "free" recipe.
This dip was born from the exact situation described above. I spotted it in the December issue of Cooking Light and made it immediately after reading through the ingredients. My husband and his friend took it to a tailgate this weekend and they both really enjoyed the flavor. They ate it with Frito Scoops, which wasn't the pairing I had in mind but they enjoyed it nonetheless and that is really all the matters.
Warm Caramelized Onion Dip
Adapted from Cooking Light December 2009
Yield: 12 servings (serving size: 3 tablespoons)
- 2 teaspoons olive oil
- 4 cups chopped onion (about 2 large onions)
- 1/2 cup light sour cream
- 1/4 teaspoon chopped fresh thyme
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 1/3 cup reduced-fat mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/4 teaspoon Worcestershire sauce
1. Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion; sauté 10 minutes or until golden brown. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally.
Remove onions from heat. Add sour cream and the remaining ingredients in a separate bowl, stirring until blended.
Add the warm onions, mix to incorporate and until cheese melts.