I’ve already discussed my caramelized onion problem many times. If you can think of it, I’ve probably come up with a way to put caramelized onions in it. But it’s not my fault, caramelized onions are so delicious. They belong on everything.
This dip can definitely be made the day before since it should chill before serving, but be warned, once you get your first taste, there might not be much left over.
Caramelized Onion Dip
- 3 large yellow onions, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon onion powder
- 4 ounces neufchâtel (reduced fat cream cheese), room temperature
- 3/4 cup plain Greek yogurt
- In a large skillet, heat the oil over medium heat. Add the onions and salt and cook for 2 to 3 minutes. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the onions are soft and beginning to release their juices. Continue to simmer uncovered, stirring occasionally, for 15 to 20 minutes longer, or until the onions are lightly browned and caramelized. Allow to cool. There will be about 2 cups.
- Place the onions in a food processor and pulse a few times to chop. Remove half of the onions and transfer them to a bowl. To the remaining onions in the food processor, add the onion powder and process until pureed. Add the cream cheese and yogurt and process just until smooth. Transfer the mixture to the bowl and fold into the chopped onions.
- Taste and season as needed. Chill for at least 1 hour. Transfer the dip to a serving bowl and garnish with parsley leaves, if desired.