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People tend to get excited about this beloved dip, especially when it's made from scratch. The caramelized onions give it a nutty finish. The secret to this luscious onion dip is mixing low-calorie Greek yogurt with a smaller amount of sour cream.

Martha Stewart Living, June 2010

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Recipe Summary test

prep:
45 mins
total:
2 hrs 15 mins
Servings:
12
Yield:
Makes 3 3/4 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

Cook's Notes

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

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