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weight Mayonnaise cream weight Cream Cheese garlic olive oil butter sweet onions salt black pepper cayenne pepper brown sugar
Viewed: 49 - Published at: 5 years agoIngredients
- 8 ounces, weight Mayonnaise
- 8 ounces, weight Sour Cream
- 8 ounces, weight Cream Cheese, Room Temperature
- 1 teaspoon Garlic Powder
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Butter
- 3 Large Yellow/sweet Onions, Sliced Thinly
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoons Cayenne Pepper (optional And Can Increase)
- 1 teaspoon Brown Sugar (optional)
Method
- **You can use fat-free cream cheese, sour cream and mayo and this dip becomes only 3 Weight Watcher points per serving!
- In a large bowl mix the mayo, sour cream, cream cheese and garlic powder and set aside.
- The cream cheese will need to be room temperature to mix it in.
- I pop mine in the microwave for about 15 seconds to help it out.
- But do NOT microwave the metal wrapper!
- In a large pot on medium heat, melt butter and olive oil.
- Add all of the sliced onions, salt, pepper, cayenne pepper and brown sugar into the pot.
- Toss to coat the onions evenly.
- Cook the onions until they are nice and caramelized.
- Mine took about 20 minutes.
- (To caramelize, you cook the onions, stirring occasionally, until they shrink down and turn a gold/caramel color.
- Refer to my picture above.)
- Remove the onions onto your cutting board and let them cool for 20-30 minutes.
- Then roughly chop the enormous pile of onions and add them into the cream cheese mixture.
- Stir the dip until the onions are fully incorporated into the mix.
- Cover the dish and refrigerate for at least 1 hour or until ready to eat.
- (If you can, refrigerate overnight.
- The flavors get better with age!)
- **Feel free to add other spices for a completely different flavor of dip.
- Sometimes I add oregano, a bay leaf, celery seed, or onion powder.
