Monday, May 31, 2010


Happy Memorial Day 2010! 
My recipe for "caramelized - onion dip with vegetables," is very apropos for a Memorial Day get together, and the ingredients, such as Greek yogurt and fresh vegetables, are undeniably on the healthy side of living.
To caramelize onions, one has to cook them slowly for a long time.  As they caramelize their natural sugars break up and mix with the onions, giving them that lovely brown color.  They become sweet and flavorful.  This dip is not hard to make at all, and it's hands down better than the one bought ready made at the store.  You can even caramelize the onions ahead of time.  You'll be dipping your crunchy vegetables in it and loving the taste!
  1. 3 tablespoons olive oil
  2. 2 large onions, diced
  3. Salt
  4. 1 tablespoon balsamic vinegar
  5. 1 cup Greek yogurt, either total fat or 2%
  6. 1/2 cup sour cream
  7. 2 tablespoons fresh lemon juice
  8. 1/4 teaspoon cayenne pepper, plus more for sprinkling
  9. a few sage leaves, chopped
  10. 1/4 teaspoon garlic powder
  11. 1/2 teaspoon brown sugar
  12. raw vegetables such as carrots, celery, broccoli, cauliflower, cherry tomatoes, etc

  • Heat the oil in a large skillet over low to medium heat. Cook the onions with the sage and a little salt, stirring often, until they are caramelized, about 30 minutes.
  • To deglaze the pan, add the balsamic vinegar and scrape up any brown bits stuck to the bottom of the skillet.  Place the onions in a bowl and let them cool for about 45 minutes.  
  • Mix the yogurt with the sour cream, lemon juice, cayenne and garlic powder.  Add it to the onions and stir to combine.
  • Refrigerate the dip for 1 to 2 hours.  To decorate the top sprinkle it with some cayenne pepper and a few chopped sage leaves.  Serve the dip surrounded with the vegetables.


  1. I loved this recipe but mine was a little different color then yours. I really do think I used way to many onions. I see you only used 2. Uhhh, yea, I used more.

  2. Did you enjoy it Ana? I really liked it. I still have some left and both Brette and Megan suggested using it in a sandwich. I have already used some with pasta which was lovely. I will certainly be making this again.