Monday, June 4, 2012

Caramelized Onion and Artichoke Dip

holy wow.

seriously i don't know what else to say besides put down the computer, head to the grocery store and buy the ingredients you need to make this dip. it is that good.

i made this as an appetizer when we had company and there wasn't much left over. it's quite possible that what was left over was consumed the next day. i'm just saying there is a chance.

taking the extra time to caramelize the onions is totally worth it because the flavor of the sweet onions is the star of this warm, cheesy dip.

i usually half this recipe unless we are having a big crowd. use crackers, tortilla chips, or celery and carrots to scoop up this decadent treat.

Caramelized Onion and Artichoke Dip

2 large onions, thinly sliced
2 tbs extra virgin olive oil
salt and pepper
1/4 cup white wine
15 oz artichoke hearts
2 cloves garlic, minced
1/4 tsp garlic salt (or regular salt)
1/8 tsp pepper
3/4 cup shredded gruyère cheese
1/4 cup grated parmesan cheese
1/2 cup sour cream
1/4 cup olive oil mayonnaise
1/4 cup plain greek yogurt (2% of full fat)

in a large skillet over medium heat, warm olive oil. add onions and stir well to combine. cook until tender, 5-10 minutes, stirring occasionally. season with salt and pepper and add white wine to de-glaze pan. stir well and continue to cook until wine is reduced and onions and caramelized. remove from heat.

preheat oven to 400 degrees F.

meanwhile, mince artichoke hearts in food processor. mix minced artichokes with garlic, salt, pepper, sour cream, mayo, yogurt, parmesan and gruyere. add onions and stir well to combine.

spread into greased baking dish and bake for 20 minutes until bubbly and golden brown.

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