Sweet Onion, Scallion and Chive Dip - 3g Carbs, 0g Fiber
From: The Washington Post, January 26, 2000
Think onion dip has to be made from a packaged mix? Think again. The
real thing tastes so much better. Serve with potato chips and crudites.
The dip is best made at least 4 hours in advance and can easily be made
the day before.
Course: Appetizer
Features: Fast, Kid-Friendly
Makes: about 3 cups
2 Tbsp salted butter
1 lb sweet onions, such as Vidalia or Peruvian, cut into 1/4 to 1/2-inch dice
1/2 cup finely chopped scallions, white and tender green parts
1/4 cup finely chopped chives
1 cup sour cream
8 oz cream cheese, at room temperature
1/2 tsp salt (optional)
In a large skillet over medium heat, melt the butter. Add the onions,
reduce the heat to medium-low and cook for 10 to 12 minutes, stirring
occasionally, until the onions just begin to turn golden. Add the
scallions and cook for 3 to 4 minutes, stirring. Remove from the heat;
add the chives and mix well. Transfer the onion mixture to a bowl and
set aside to cool slightly.
While the onion mixture is cooling, combine the sour cream, cream cheese
and salt in a medium bowl. (These can be mixed by hand if the cream cheese
is soft or in a food processor if the cream cheese is still firm.) Add
the onion mixture and stir to combine. Taste and add salt, if desired.
Cover and refrigerate until ready to serve.
Makes: about 3 cups
Serving size: Per tablespoon
Nutrition per Serving:
34 Calories, 3g Fat, 2g saturated fat, 8mg Cholesterol, 41mg Sodium,
3g Carbs, 0g Dietary Fiber, n/a Sugar, 1g Protein
