Skip the prefab dips in the market; this cooked Vidalia dip is beyond better. The onions are subdued to begin with; cooking them concentrates their sugars for extra sweetness.
Prep: 20 minutes
Total: 1 hour 35 minutes
1.In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
2.In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.
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Serving Size: 1 cup (427g) | ||
Recipe Makes: 2 cups | ||
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Calories: 234 | ||
Calories from Fat: 86 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 27mg | 8 % | |
Sodium 325.6mg | 11 % | |
Potassium 567.6mg | 15 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 26.8g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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