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Spinach and Caramelized Onion Dip
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| Serves 8| Hands-On Time: 20m| Total Time: 50m Ingredients | |
| 3 tablespoons | olive oil |
| 2 medium | onions, chopped |
| kosher salt | |
| black pepper | |
| 1 16-ounce container | sour cream |
| 1 10-ounce package | frozen chopped spinach, thawed and squeezed of excess liquid |
| 1 tablespoon | white wine vinegar |
| broccoli and cauliflower florets, endive spears, and radishes, for serving Directions Heat the oil in a large skillet over medium-high heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until golden brown, 12 to 15 minutes. Transfer to a medium bowl and let cool. Add the sour cream, spinach, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper to the onions and mix to combine. Serve with the vegetables. Nutritional Information Per ServingServing Size: 1 tablespoon Calories 27 | |
| 2g | Fat |
| Sat Fat 1g Cholesterol 6mg Sodium 50mg Protein 1g Carbohydrate 1g | |
| 1g | Sugar |
Fiber 0g
Iron 0mg
Calcium 15mg
Quick Tip
The dip can be made up to 2 days in advance; refrigerate, covered. The vegetables can be prepped up to 1 day in advance; refrigerate, covered.
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