Caramelized Onion Dip for the Swap!

It's blog swap time!  I was paired up with Oishii Food again this round, and I couldn't have been happier.  (After all, her crispy chicken wontons, sizzling hot shrimp, and crispy oven-fried onion poblano rings have been huge hits around here!)

I was pretty dead set on making her blueberry cupcakes, but then I came across this caramelized onion dip at the 9th hour and just had to have it.  I've always been a fan of french onion dip mix but never cared for the eight million and two grams of sodium that came along with it.  This homemade version was so packed with sweet oniony goodness that I'll never go back to the packets.

I took some liberties with the original recipe, namely upping the onion-to-dip ratio and substituting Greek yogurt for the sour cream.  It's teacher appreciation week and our awesome PTO has been graciously supplying us with a full meal plus a dessert spread everyday- I needed to save some calories.  :-)

Adapted from Oishii Food, originally by Alton Brown

INGREDIENTS
2 tbsp olive oil
2 large onions, diced or thinly sliced (I couldn't decide, so I diced one and sliced the other)
2 tsp brown sugar
1/4 tsp salt
1 3/4 cups Greek yogurt or sour cream
1/2 cup mayonnaise
1/4 tsp garlic powder
Salt and pepper to taste

DIRECTIONS
1.  Heat the oil in a saute pan over medium heat.  Add the onions and salt and cook until beginning to soften, about 5 minutes.  Add the brown sugar.  Cook until caramelized, stirring often, about 20 minutes.  Remove from heat and allow onions to cool.

2.  In a medium bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper.  Add the cooled onions and stir to combine.  Refrigerate until ready to serve.  (I found the dip was even tastier after an overnight stay in the fridge.)

As always, a big thanks goes out to A Taste of Home Cooking for hosting these wonderful swaps!