Yield: 12 servings (serving size: 3 tablespoons)
Ingredients
- 2 teaspoons olive oil
- 4 cups chopped onion (about 2 large onions)
- 1/2 cup light sour cream
- 1/4 teaspoon chopped fresh thyme
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano–Reggiano cheese
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 1/3 cup reduced-fat mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/4 teaspoon Worcestershire sauce
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion; sauté 10 minutes or until golden brown.
1. Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion; sauté 10 minutes or until golden brown.
Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally.
Remove onions from heat. Add sour cream and the remaining ingredients in a separate bowl, stirring until blended.
Add the warm onions, mix to incorporate and until cheese melts.
Serve with crostini, crackers, vegetables, or as a sandwich topping.
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
