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Homemade Onion Dip
This homemade dip is light on salt, but big on flavour and a joy to serve with potato chips, crackers or crudités. Surround dip with carrot or rutabaga sticks, mushrooms, cherry tomatoes, cucumber sticks and sweet pepper strips. |
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Preparation Time: Cooking Time: |
20 minutes 30 minutes Makes 3 cups (750 mL) |
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2 tbsp (25 mL) 3 4 2 1/4 cup (50 mL) 8 oz (250 g) 1 cup (250 mL) 1 tsp (5 mL) 1/4 tsp (1 mL) 1/4 tsp (1 mL) 2 tbsp (25 mL) |
vegetable oil Ontario Onions, chopped Salt and pepper cloves garlic, minced shallots, minced Ontario Dry White Wine light cream cheese, softened light sour cream Dijon mustard celery salt cayenne pepper snipped fresh chives |
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In large skillet, heat oil over medium heat; cook onions and sprinkle with salt and pepper until beginning to soften, about 3 minutes. Add garlic and shallots; reduce heat to medium-low and cook until very soft, about 10 minutes, stirring often. Reduce heat to low and cook, stirring often, until onions are very soft and are starting to brown, 15 to 20 minutes longer. Increase heat and stir in wine; cook, stirring, until liquid is evaporated. In bowl, beat cream cheese; beat in sour cream until smooth. Stir in cooked onions, mustard, celery salt and cayenne. Taste and add more salt and pepper as needed. (The dip can be covered and refrigerated for up to 3 days. Bring to room temperature to serve.) Transfer to serving dish. Garnish with chives.
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Nutritional Information: 1 Serving (2 tbsp/25 mL): PROTEIN: FAT: CARBOHYDRATES: CALORIES: |
1.5 grams 3 grams 3 grams 44 |