A healthy dip! A healthy dip!
Doesn’t everyone love a good dip? Of course they do. I’ve never once heard anyone say, “You know, dips just don’t do it for me. I’m kind of a potato chip purist.”
Dips are great for any occasion! Maybe you’re having a board game night with friends. Yup, dips are good for that. Maybe you’re having a movie night at home. Dips? Good for that too. With the holidays around the corner, you might need an appetizer or two for a party. You guessed it – a dip would be perfect for that.
This dip, a play on french onion soup, is warm, hearty, and cheesy. It goes as well with sliced veggies as it does with crackers or chips. The flavours mimic a classic soup that nearly everyone I know loves, even the people who wrinkle their noses up at soup. It’s sure to please everyone who tries it. It’s also healthy, making it a bit more gentle on the waistline.
[Recipe] French Onion Soup Dip
Serves 12.
Makes about 3 cups (1 serving = 1/4 cup)
1 Tbsp olive oil
4 cups chopped onions
1 tsp salt
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 cup light sour cream
1/3 cup light cream cheese
1/3 cup low-fat mayonnaise (not Miracle Whip)
1/2 cup parmesan cheese
1/2 tsp hot sauce
1/2 tsp worcestershire sauce
more salt and pepper, to taste
Heat the olive oil in a large skillet over medium heat. Add onions and first amount of salt, and saute for 10 minutes, or until the edges of the onions start to brown.
Add thyme. Reduce heat to medium-low and continue to cook the onions until they are brown and caramelized, about 20-25 more minutes.
Remove the pan from the heat, and still in the remaining ingredients. Continue to stir for a minute or two, until all of the cheese is melted and the dip is uniform.
We enjoyed this with friends on Friday night. I served with bacon dippers and wheat thins.
The next day I had some of the leftover dip with sliced veggies – carrots, radishes, zucchini, and parsnips. It was a lovely, light lunch.
- 1 Tbsp olive oil
- 4 cups chopped onions
- 1 tsp salt
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/2 cup light sour cream
- 1/3 cup light cream cheese
- 1/3 cup low-fat mayonnaise (not Miracle Whip)
- 1/2 cup parmesan cheese
- 1/2 tsp hot sauce
- 1/2 tsp worcestershire sauce
- more salt and pepper, to taste
- Heat the olive oil in a large skillet over medium heat. Add onions and first amount of salt, and saute for 10 minutes, or until the edges of the onions start to brown.
- Add thyme. Reduce heat to medium-low and continue to cook the onions until they are brown and caramelized, about 20-25 more minutes.
- Remove the pan from the heat, and still in the remaining ingredients. Continue to stir for a minute or two, until all of the cheese is melted and the dip is uniform.
- Serve warm with crackers, chips, or sliced vegetables.
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