Roasted Red Pepper and Caramelized Onion Dip
Try this fun and flavorful dip that packs in the refreshing spring flavors of roasted red peppers. This appetizer is easy to make, and your family will love it!
You’ll also like these dip recipes: Savory Vegetable Dip — Easy Spinach Dip — Roasted Artichoke Parmesan Dip
This delicious flavorful dip is perfect for vegetables or your favorite crackers, or use as a sandwich spread.
Carmelizing onions isn’t fast, but it is easy to do!
This slow cooked (on the stovetop) dip is worth the time investment! Make ahead the day before your event or party to allow time to cool.
Roasted Red Pepper and Caramelized Onion Dip Recipe
Roasted Red Pepper and Caramelized Onion Dip
Print RecipeIngredients
- 1 teaspoon of olive oil
- 2 large sweet onions sliced a ½ inch thick
- 2 tablespoons red wine vinegar
- 1 teaspoon of sugar
- 1 teaspoon of salt
- Black pepper to taste
- 1 cup of reduced fat sour cream 8 ounces
- ½ cup fat-free plain yogurt
- ½ of a jarred roasted red pepper patted dry
Instructions
- In a large saute pan, heat the oil over medium high heat.
- Add the onions and cook, stirring a few times, for about 10 minutes
- Add the vinegar, sugar, salt and pepper.
- Cover, and then reduce the heat to low and cook for about 3 hours, stirring every 30 minutes.
- The onions are done when the liquid has evaporated, the mixture is dark and sticky, and it measures about a cup. If you still have liquid in the pan after 3 hours, just raise the temperature and cook uncovered until the liquid evaporates.
- Remove from the heat and transfer to a dinner plate to cool.
- Place the cooled onions in a food processor fitted with the metal blade.
- Add the sour cream, yogurt and red pepper after patting it dry.
- Process and smooth.
- Refrigerate before serving.
Special thanks to bistroMD for submitting this great recipe!
