|Onion dip is on the left|
(eggplant caponata in the middle, hummus on the right)
Balsamic Caramelized Onion Dip
adapted from my previous version
2 1/4lb onions, cut in half and sliced into halfmoons
2T extra virgin olive oil
1/4c balsamic vinegar
1/4c cider vinegar
1t brown sugar
2c greek yogurt
8oz reduced fat cream cheese
salt and freshly ground black pepper
Heat the oil in a heavy, large pot over medium heat. Add onions and cook, stirring occasionally, until onions have softened and become translucent. Add water, vinegars and brown sugar and continue to cook on medium-low until onions are caramelized. Set aside to cool.
In a medium bowl, combine the greek yogurt and cream cheese. Beat until smooth and then stir in the caramelized onions. Season, to taste, with salt and freshly ground pepper. Cover and refrigerate for a few hours or up to two days.
Let stand at room temperature for a bit before serving with crudite.