thenextmile

Ok, I admit, I’m a sucker for chips and dip, and am known to buy pre-made French Onion dip on occasion.  But a couple years ago, I found this recipe and decided to give it a try.  It turned out so much better than any French Onion dip you can buy, and better than the sour cream/onion soup mix mixture as well.  Plus, it’s a lot lower in sodium and actually has some real nutrients.

I’ve done this both ways - I’ve done the onions on a stovetop, and I’ve roasted them.  Both work equally as well, just make sure the onions are really tender and cooled before making the dip.  And another must is you have to make this the day before, because the flavors do really meld in the fridge overnight.

Enjoy!

• 3  cups  chopped onion (about 2 medium)
• 3  tablespoons  low-fat sour cream, divided
• 3  tablespoons  block-style 1/3-less-fat cream cheese, softened
• 3  tablespoons  light mayonnaise
• 1/4  teaspoon  Worcestershire sauce
• 1/8  teaspoon  salt
• Dash of ground red pepper

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes. Reduce heat to low; cover and cook 20 minutes or until golden brown, stirring frequently. Remove from heat; cool.

Combine 1 tablespoon sour cream and cream cheese, stirring well. Add remaining sour cream, mayonnaise, and remaining ingredients, and stir well to combine. Stir in onion. Cover and refrigerate overnight.

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