This dip is so good it might make you shed tears of joy. The first time we tasted it, we did! BTW, this recipe's ripped straight from the pages of our #1 New York Times
Best Seller, Hungry Girl 200 Under 200
2 large sweet onions, chopped
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/4 cup plus 2 tbsp. fat-free cream cheese, room temperature
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown
1 tsp. Dijon mustard
1 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. cayenne pepper Directions:
Heat butter in a large pan over medium-high heat on the stove. Once butter has coated the bottom of the pan, add onions, salt, and cayenne pepper. Onions may be piled high in the pan, but they'll cook down. Saute for 10 minutes, stirring often.
Reduce heat to medium-low and cook for an additional 25 - 30 minutes, stirring occasionally, until onions are browned and caramelized.
Meanwhile, in a large bowl, combine sour cream, mayo, and cream cheese. Whisk until smooth. Then refrigerate.
Once onions are caramelized, add mustard and vinegar to the pan. Continue to cook for 5 minutes, stirring frequently. Remove from heat and allow to cool.
Once cool, add onions to the large bowl and mix thoroughly. Refrigerate overnight to allow flavors to combine.
Serve at room temperature with your favorite veggies, chips, and/or crackers for dipping. ENJOY!
MAKES 6 SERVINGS