Caramelized Onion and Jalapeno Dip

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Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Snacks, summer, Vegetarian

Servings: servings

1/4 cup extra-virgin olive oil
1 1/2 lbs yellow onions, thinly sliced about 4 medium
1 jalapeño, seeded and finely diced
4 garlic cloves unpeeled and smashed
1 pinch kosher salt and freshly cracked black pepper
1 1/2 cups plain Greek yogurt Full fat or partial fat
4 oz reduced-fat cream cheese room temperature
2 tsp lemon juice
1 bag potato chips of choice
1 Assorted fresh raw vegetables for serving bell peppers, carrot sticks, celery sticks, radishes, cucumber slices

To a large skillet, add extra-virgin olive oil and place over medium-low heat. Add yellow onions, 1 jalapeño and garlic cloves, unpeeled and smashed, and season with large pinch kosher salt and freshly cracked black pepper. Allow to cook for about 30 minutes, stirring frequently, until deeply golden brown and caramelized. If the onions begin to burn, deglaze with a splash of water as needed.

Remove from the heat and allow to cool for 10 to 15 minutes. Take the garlic cloves out of the skins and discard the skins.

To a food processor or high-speed blender, add the cooled onion mixture, plain Greek yogurt, reduced-fat cream cheese, and lemon juice. Blend until smooth but retaining some texture. Season to taste with salt and pepper.

Serve with 1 bag potato chips of choice and assorted fresh raw vegetables for serving (bell peppers, carrot sticks, celery sticks, radishes, cucumber slices). Store in the fridge for up to 1 week. Enjoy!!