No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Caramelized-Onion Dip with Vegetables

The secret to this luscious onion dip is mixing low-calorie Greek yogurt with a smaller amount of sour cream.

  • servings: 12

advertisement

advertisement

Ingredients

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3 pounds onions (about 4 large), diced (8 cups)
  • Coarse salt
  • 3 tablespoons water
  • 1 1/2 cups nonfat Greek yogurt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon cayenne pepper, plus more for sprinkling
  • 24 small carrots
  • 24 celery stalks, cut up
  • 24 radishes, cut up

Cook's Note

Storage: Dip can be refrigerated for up to 2 days.

Directions

  1. Step 1

    Heat oil in a large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until caramelized, 35 to 40 minutes.

  2. Step 2

    Add water; cook, scraping any brown bits from bottom to deglaze skillet. Transfer onions with brown bits to a medium bowl; let cool for 30 minutes.

  3. Step 3

    Stir yogurt, sour cream, lemon juice, and cayenne into onions. Refrigerate for at least 1 hour. Sprinkle with cayenne. Serve with vegetables.

Source
Martha Stewart Living, June 2010

advertisement

advertisement