This caramelized onion dip recipe is utterly simple to make, all it takes is cooking the onions and whipping them up with sour cream, mayo, and seasonings. We suggest serving the dip with crunchy fresh vegetables in the radish family such as jicama (Mexican turnip) but it tastes just as fabulous with chips, crackers, or pita bread.
How to Prevent Caramelized Onions from Sticking to the Pan
The natural sugars in onions plus the added sugar are the secret to perfectly caramelized onions. But sometimes, they stick in the pan. To prevent this from happening, add a little water, not more than 1 tablespoon at a time.
Ingredients
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2 tablespoon olive oil
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2 large onions, chopped (2 cups)
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2 teaspoon sugar
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1 teaspoon salt
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4 cloves garlic, minced
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1 ½ cup light sour cream
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⅔ cup light mayonnaise
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¼ teaspoon ground black pepper
Fresh Vegetable Chips
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12 ounce large red radishes, trimmed (1 bunch)
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1 small jicama, peeled
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1 large daikon, peeled
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1 teaspoon smoked paprika
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1 ¼ teaspoon salt
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¼ teaspoon sugar
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¼ teaspoon ground black pepper
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4 teaspoon finely shredded lime peel
Directions
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Cook the Onions
In large skillet heat oil over medium heat. Add onions, sugar, and 1/2 tsp. salt; toss. Reduce heat to medium-low. Cook and stir until onions are golden, about 15 to 20 minutes. Remove from heat; cool. Stir in garlic.
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Mix the Dip
In a medium bowl combine the cooled onion mixture, sour cream, mayonnaise, remaining 1/2 tsp. salt, and pepper. Cover; chill 1 hour (and up to 24 hours) to blend flavors. Let stand 20 minutes at room temperature before serving.
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Serve With Vegetable Chips
Transfer to a serving bowl; stir. Serve dip with Fresh Vegetable Chips.
Fresh Vegetable Chips
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Cut up Vegetables
Slice radishes, jicama and daikon about 1/4 inch thick. Halve any large slices of jicama. Transfer vegetables to platter.
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Mix Seasonings
In a small bowl combine smoked paprika, salt, sugar, pepper, and lime peel.
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Season Vegetables
To serve, scatter paprika mixture over vegetables. Serve with Caramelized Onion Dip, if desired.
Nutrition Facts (per serving)
| 150 | Calories |
| 12g | Fat |
| 10g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 150 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 20% |
| Cholesterol 16mg | 5% |
| Sodium 467mg | 20% |
| Total Carbohydrate 10g | 4% |
| Total Sugars 4g | |
| Protein 2g | 4% |
| Vitamin C 3.8mg | 4% |
| Calcium 64mg | 5% |
| Iron 0.2mg | 1% |
| Potassium 148mg | 3% |
| Folate, total 12.4mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
