Blue Cheese Dip with Caramelized Onions
Adapted from Cuisine at Home
2 cups yellow onion, chopped
1 Tablespoon olive oil
Pinch of sugar
Pinch of salt
1 Tablespoon Port
4 oz. blue cheese, crumbled (about 2/3 cup)
6 oz. plain lowfat or nonfat yogurt
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
Juice of 1/2 a lemon
2 Tablespoons scallions, chopped
Salt and cayenne to taste
Caramelize onion in olive oil with sugar and salt in a heavy skillet over medium low-heat. Stir occasionally to prevent scorching, but do not stir too often. They will brown better if left alone. After 5 minutes of cooking, cover the pan (the lid keeps moisture inside so the onions won’t burn easily). Cook until brown and very soft, 20-25 minutes. Stir in the port, scraping up any brown residue left on the bottom of the pan; cool onions slightly.
Blend cheese, yogurt, mayonnaise, Worcestershire and lemon juice in a bowl.
Add cooled onions, scallions, salt and cayenne to taste; stir to blend. Cover and chill at least 2 hours but 24 hours is preferred. The dip really changes flavor over that time. Serve with potato chips.