No. 1 : Quick Recipe
Vidalia Onion Dip
- 2 Cups Water
- ½ Cup White Vinegar
- ½ Cup Honey
- ¼ Tsp Sea Salt
- 4 Cups Chopped Vidalia Onions
- ½ Cup Light Olive Oil or Canola Oil Mayonnaise
- ½ Cup Nonfat Plain Greek Yogurt
- 1 tsp Celery Seed
- 1 Dash Hot Sauce
- ½ Tsp Worcestershire Sauce
In a saucepan over high heat; bring the water, honey and vinegar to a rolling boil. Put the onions in a large bowl and pour the vinegar mixture over them. Place in the refrigerator at least 8 hours or overnight. The next day, drain the liquid from the onions and add the mayonnaise, yogurt, celery seed, hot sauce, Worcestershire. Serve with crudités, crackers or chips.
No. 2 : Kitchen SCOOP
Did you know that sweet onions are grown all over the world? Here in Georgia they are called Vidalia onions, Texas claims “Texas Sweets”, Washington state grows “Walla Walla Sweets” and Hawaii, Bermuda and France all grow sweet onions, too.
No. 3 : Clever Idea
In any dip calling for mayo or cream cheese you can substitute half nonfat Greek yogurt for the ingredient. The yogurt brings a little protein and less fat, and since it’s so creamy, no one will catch your better-for-you secret.
No. 4 : Wine FIND of the Week
MAN Chenin Blanc
Chenin Blanc hails from the Loire Valley in France, but grows deliciously in South Africa too! Man Vintners Chenin Blanc is crisp, clean and refreshing with enough body to stand up to the creamy pungent onion dip. A find for about $15. Great with this dip and its crunchy spring veggies.