Sweet Onion Dip with Veggies
Onion dip alongside crunchy vegetables is always a hit at a potluck, but no, you can’t just stir onion soup mix into sour cream—your friends will think you don’t care. This recipe, from Food Network Canada host and cottager Anna Olson’s logically named new cookbook, Fresh With Anna Olson, is almost as easy: Roast the onions, then throw the ingredients in a food processor. Roasting helps caramelize the onions, and the combination of and goat and feta cheese adds a creamy sharpness and depth.
- Course: Snack
- 1 large sweet onion, such as vidalia
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) light brown sugar or pure maple syrup
- 6 oz (175 g) fresh goat cheese
- 3 oz (90 g) feta cheese
- ½ cup (125 ml) sour cream (low-fat is fine)
- 1. Preheat the oven to 375°F (190°C). Peel and quarter the onion, leaving the stem end intact. Place it in a baking dish, brush it with oil, sprinkle it with brown sugar or brush it with maple syrup, and bake, uncovered, for 30 to 40 minutes, until soft and caramelized on the surface. Let cool.
- 2. Cut off and discard the stem end of the onion and purée the rest in a food processor. Add the goat and feta cheeses and pulse until smooth. Add the sour cream and season to taste. Chill until ready to serve. This dip can be served cold or warm. To heat, spoon it into a baking or serving dish and heat it through at 350°F (180°C) for 12 to 15 minutes.
- Serve with raw and cooked vegetables for dipping.
• Asparagus spears, blanched
• Fennel, sliced
• Green beans, blanched
• Mini potatoes, cooked
• Patty pan squash, halved
• Baby carrots (tops on)
- - The roasted onions that make this dip unique can become a staple ingredient in winter. Whenever the oven is on (to roast a chicken or potatoes) get batch of these onions going. Keep them in the fridge for up to a week and use them to add flavor to a soup or stew, or to stir into a pasta sauce.
- - This dip changes personality depending on whether it’s served warm or cold. Cold, it’s more like a classic French onion dip, but when warm the character of the cheeses really come out—great with tortilla chips, not just veggies.