Caramelized Onion Dip with Roasted Potato Wedges
Note: If you’ve never had homemade onion dip, make sure to put it on the to-do list this holiday season. Slowly caramelized onions, with a touch of balsamic vinegar, take this healthier version of a classic party favorite to a whole new level. Roasted potato wedges make a lighter and more sophisticated dipper than the typical potato chips. The dip can be kept covered and refrigerated for up to 3 days. From Meredith Deeds.
• 3 tbsp. olive oil, divided
• 2 medium yellow onions, thinly sliced
• 1 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 2 garlic cloves, minced
• 1 tbsp. balsamic vinegar
• 1 c. light sour cream
• 4 oz. reduced-fat cream cheese, softened
• 1/4 c. low-fat mayonnaise
• 1 tsp. Worcestershire sauce
• 1/8 tsp. cayenne pepper
• 8 medium Yukon Gold potatoes, each cut into 4 wedges
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté the onion, stirring, for about 5 minutes or until the onion begins to soften.
Add the garlic and turn the heat to low and continue to cook the onions slowly, stirring occasionally, until light brown, about 25 minutes, until they are meltingly tender and brown. Stir in the vinegar and continue to cook for another minute. Remove from the heat and let cool completely.
In the bowl of a food processor, add sour cream, cream cheese, mayonnaise, Worcestershire, cayenne and 1/4 teaspoon salt and pulse a few times until well combined. Reserve 2 tablespoons of the onions for garnish and add the rest to the processor. Pulse the mixture once or twice to chop the onions roughly and incorporate into the dip. (Alternately, you can mix together all the ingredients, except the onions, in a large bowl. On a cutting board, roughly chop the onions and mix them in with the other ingredients.) Transfer to a serving bowl and top with the reserved caramelized onions. Cover and chill until ready to use.
Preheat oven to 450 degrees. Place the potatoes on a large baking sheet and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drizzle the remaining 2 tablespoons oil over the potatoes and toss them to coat. Arrange the potatoes in a single layer and roast in lower third of oven until undersides are golden, about 20 minutes. Turn potatoes over and continue roasting until completely golden and tender, about 10 minutes more.
Serve the potatoes slightly warm or at room temperature with the dip.
Nutrition information per serving:
Calories 265 Fat 12 g
Sodium 460 mg Saturated fat 4 g
Carbohydrates 36 g Calcium 83 mg
Protein 6 g Cholesterol 19 mg
Dietary fiber 4 g
Diabetic exchanges per serving: 2 bread/starch, ½ other carb, 2 ½ fat.