Caramelized onion dip (adapted from Andrea's Recipes)
2 Tbsp olive oil
2 large vidalia onions, sliced thinly
1 tsp balsamic vinegar
pinch of salt
freshly ground pepper
1 cup plain yogurt
3 oz. cream cheese, softened
Heat the oil in a large skillet over medium heat. Add onions, vinegar, salt, and pepper, and let cook, stirring occasionally, until onions are brown and extremely soft (about 40 min). Let the onions cool to room temp. Beat the yogurt and cream cheese together with a hand mixer, and then beat in the onions. Refrigerate overnight, and then serve with veggies, chips, or crackers. Makes 2 1/2 cups.
This was delicious and I repeatedly "tested" it yesterday morning just so I would have an excuse to eat more. I even had one friend say that she enjoyed it despite not liking onions. Yes, that is the magical power of caramelizing them. I really liked the fact that the onion slices were intact, but feel free to chop the onions to prevent making a mess when the occasional onion slice falls to the floor.