Sweet Onion Dip

Ruffles have ridges!

There is just something about Ruffles that shouts out....ONION DIP! I think Ruffles and onion dip are one of the quintessential BBQ staples, and the ridges do an excellent job at safely securing a big scoop of the creamy dip. When I was trying to figure out just one more thing to make for the tailgate I cam across this Martha Stewart recipe that was for sweet onion dip, while I usually enjoy my Ruffles with French onion dip, I thought that it would be fun to try a twist on a classic; plus, I really love caramelized onions! I had never attempted to make homemade onion dip before, and if I had known how easy it would be and how much more flavorful it would be, I would have done it sooner. Everyone really enjoyed this at the tailgate, and then I served the leftovers while enjoying some pool time on Labor Day....it is just the perfect version of chips & dip!

Sweet Onion Dip

adapted from Martha Stewart

1 Tbsp. olive oil
2 sweet brown onions, finely chopped (Or vidalia onions)
1 c. reduced-fat sour cream
2 oz. reduced-fat cream cheese, softened
1 1/2 tsp. rice wine vinegar (or white wine vinegar)
1/4 c. chives, finely chopped
Salt & pepper to taste

Heat olive oil to a medium heat in a large skillet. Add onions and season with salt and pepper. Cook until golden brown, stirring frequently to prevent burning, about 12 - 15 minutes. Remove from heat and let cool.

In a medium bowl, combine onions, sour cream, cream cheese, vinegar and chives; season with salt and pepper. Chill until slightly thickened, about 1 hour.

Serve with Ruffles!