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Roasted Red Pepper and Caramelized Onion Dip

Ingredients

  • 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.