Light Caramelized Sweet Onion Dip

You know that french onion dip you buy at the grocery store and just can't get enough of?  Especially when there's a bag of Ruffles Potato Chips sitting next to it?  Well, this is a homemade LIGHT version of the dip with velvety bits of caramelized onions and fresh chives.  I made this recipe from my new favorite cookbook, Skinny Dips by Diane Morgan.  To keep this recipe "light" avoid the bag of potato chips.  Instead use baked chips or veggies. 

Ingredients:

-1 Tbsp extra-virgin olive oil

-2 medium Vidalia, Walla Walla or other sweet onions, finely chopped (about 1 lb)

-2 tsp kosher or sea salt

-1/4 tsp freshly ground pepper

-1 1/4  cups reduced-fat or "light" sour cream

-2 oz low-fat cream cheese at room temperature (1/4 block)

-2 tsp white wine vinegar

-1/4 cup finely snipped fresh chives (plus a few more for garnish)

First finely chop the onions. 

Next, we need to caramelize the onions. Add the olive oil to a non-stick skillet over medium-low heat.  Coat the pan with the oil and add the onions, salt and pepper

Saute the onions until golden colored and soft (do no brown).  Stir frequently about 30-40 minutes. 

Put the onions in a medium bowl and let cool. 

Add the sour cream, cream cheese, vinegar and chives.  Fold the ingredients with a spatula until evenly mixed.  Serve with baked chips or veggies. 

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