Here’s a super-easy dip that’s good for any kind of chip, vegetables or even chicken nuggets. As made, the dip is very low sodium, because it really doesn’t need added salt. Don’t let that fool you, though, the flavor comes from the caramelization process.
When cutting the onions, I recommend about a 0.75-inch dice. If the pieces are too big, it’s hard to scoop them out with the dip. They’ll also caramelize a little faster because more surface area is exposed to the pan.
One note is that the onions really need to be caramelized to a medium-brown color. This will take a LONG time at low heat. I used each a large white and red onion, and the caramelization process took more than two hours. Thankfully, one can cook them without too much active time, only checking every 20 minutes or so to stir and avoid possible scorching.
What you’ll need:
- Olive oil
- 2-2.5 lbs onions—maybe avoid sweet onions, like Vidalia, because all onions sweeten during the caramelization process and you don’t want the dip to be too sweet
- Ground pepper
- 1.5 cups (12 ounces) low-fat sour cream of crème fraiche
- Optional: a few cloves of cooked, minced garlic or a whole head of roasted garlic
What to do:
Caramelize the onions to a rich brown color. There are several ways to do this, but I just put a couple of squirts of olive oil in a fry pan, turn on low heat and add the onions. In the beginning of the cooking process, check them every 5-10 minutes, to ensure you have the heat set not too high. Then check every 20-25 minutes until they’re caramelized. Low and slow is the trick. It will take a couple of hours.
When the onions are done and cooled to room temperature mix the onions (and garlic, if using) in a bowl with the sour cream. Season with ground pepper and refrigerate overnight if you want the flavors to meld. If you’re in a rush, serve right away, it will still be really good.
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