Fun Fearless Foodie

This past Saturday kicked off the college bowl game season and as a die hard UCF Knight fan (painful but true) we had the honors of kicking it off at the St. Pete Bowl.  I love tailgating; the friends, the cold beer, and if we are lucky, the food, all make for a good time to be had by all. When I have the time I love to bring a special treat with me for my friends to enjoy, and since my latest concoction was such a hit I wanted to share it with you too!

Once again caramelized onions are making an appearance (are you noticing my obsession yet?) and this rich and creamy dip is the perfect topper for baked pita chips and veggies. This time I took the onion theme to the next level by adding shallots and green onions to to the caramelized mixture.  The spanish onions give a delicious sweet flavor, while the green onions and shallots add a savory balance.

The Knights may have lost, but this dip was definitely a winner!

Caramelized Three Onion Dip

Makes 2 cups (perfect for 6-8 people)

Ingredients

*Update: I made this recipe for the super bowl and substituted Philadelphia reduced fat cream cheese for the goat cheese and it came out great.  A little less rich and good for those who are not big on goat cheese.*

• 1 medium spanish onion, sliced into half moon strips
• 4 green onions, diced (white part only)
• 1 medium shallot, chopped
• 1 clove garlic, smashed
• 1 tbsp unsalted butter
• 1 tbsp cooking oil (canola or evoo will work well)
• 4 oz goat cheese OR 4 oz reduced fat cream cheese
• 1 cup reduced fat sour cream
• salt and pepper to taste

Directions

1. Heat the oil in a skillet over medium low heat.
2. Once the oil is hot add in the spanish and green onions and give a few shakes to coat with the oil.
3. Cover the skillet and sweat the onions for 8-10 minutes until they soften up.  Be sure to keep an eye on them to ensure they don’t start to burn.  If they are browning too quickly just turn down the heat.
4. Remove the lid and continue cooking for another 15 minutes.
5. Add the shallots, garlic, and butter to the onions and continue cooking for another 10 minutes or until everything is soft and caramelized.
6. While the mixture cools, add the sour cream and goat/cream cheese to the bowl of a food processor fitted with a steel blade.
7. Pulse the mixture together 5 or 6 times until nicely blended.
8. Add in the onion mixture and pulse again 10 times.
9. Season with salt and pepper to taste.
10. Serve with pita chips, veggies, or your favorite dipper.

This dip can be prepared up to two days in advance and chilled in the refrigerator.