Bacon & Caramelized Onion Dip

Bacon & Caramelized Onion Dip

• 1 teaspoon of olive oil
• 1 1/2 cups of chopped onion
• 1/4 cup of white wine
• 2 oz. lowfat cream cheese
• 1/3 – 1/2 cup of fat free greek yogurt
• 1/4 cup of lowfat mayonnaise (or plain nonfat yogurt)
• 2 slices of lean bacon, fried till crisp and chopped up
• 2 tablespoons chopped chives
• Salt & freshly ground pepper, to taste

Heat your frying pan up to medium heat and swirl around a teaspoon of olive oil in the pan. Add the onions and reduce heat to medium, stirring pretty much constantly to keep them from burning. When the onions start to brown, add a bit of the wine and cook some more, stirring the onions till the wine has evaporated, then add a bit more wine and stir and cook some more, and repeat until the onions are brown and sweet and all the wine has evaporated. This might take 20 minutes or so, but it’s worth it, believe me.

Remove the onions from the heat and put in a bowl with the cream cheese and stir. The heat of the onions should melt the cream cheese and make it easier to mix in. Add the rest of the ingredients, reserving a few bacon crumbles and snipped chives to sprinkle on top before serving. If the dip is too thick, add a little plain nonfat yogurt (not greek yogurt, the regular thinner kind) or a teaspoon or two of milk.

Serve with crackers and/or vegetables and/or chips. Whatever you prefer. You’ll need a sturdier chip, though, like a kettle chip, if you want to use chips.