You know that french onion dip you buy at the grocery store and just can't get enough of? Especially when there's a bag of Ruffles Potato Chips sitting next to it? Well, this is a homemade LIGHT version of the dip with velvety bits of caramelized onions and fresh chives. I made this recipe from my new favorite cookbook, Skinny Dips by Diane Morgan. To keep this recipe "light" avoid the bag of potato chips. Instead use baked chips or veggies.
-1 Tbsp extra-virgin olive oil
-2 medium Vidalia, Walla Walla or other sweet onions, finely chopped (about 1 lb)
-2 tsp kosher or sea salt
-1/4 tsp freshly ground pepper
-1 1/4 cups reduced-fat or "light" sour cream
-2 oz low-fat cream cheese at room temperature (1/4 block)
-2 tsp white wine vinegar
-1/4 cup finely snipped fresh chives (plus a few more for garnish)
First finely chop the onions.
Next, we need to caramelize the onions. Add the olive oil to a non-stick skillet over medium-low heat. Coat the pan with the oil and add the onions, salt and pepper
Saute the onions until golden colored and soft (do no brown). Stir frequently about 30-40 minutes.
Put the onions in a medium bowl and let cool.
Add the sour cream, cream cheese, vinegar and chives. Fold the ingredients with a spatula until evenly mixed. Serve with baked chips or veggies.