Monday, March 31, 2014

Hello Spring - Vidalia Onion Dip!

I attended thirteen different schools during my “wonder bread” years. We moved constantly until I was in high school. By then, thankfully my family was in one place. One thing was constant, though….my mother’s love for food from her southern childhood. Sweet onions were one of her favorites, Vidalia to be exact. Of course!

Spring was around the corner when this dip appeared at our table. Mother’s friends would send her the first onions of the season, or if she still had a couple of carefully-saved-last-season onions in the basement we would be treated to this favorite.

Easy to prepare, keeps wonderful in the fridge, this is a dip that pairs perfectly with veggies and crackers. Sometimes Mike and I will just load up a tray with fresh raw veggies, like radishes, grape tomatoes, carrot, celery, and fennel sticks, and enjoy Vidalia Onion Dip as a light dinner. Don’t miss out on trying this recipe – everyone I have shared this fun way to enjoy southern sweet onions has loved it!
Vidalia Dip

2 Cups Water
½  Cup White Vinegar
1/4 Cup Agave Syrup
4 Cups Thinly Sliced Vidalia Onions
½ Cup Light Olive Oil or Canola Oil Mayonnaise
½ Cup Nonfat Greek Yogurt
1 Tsp Celery Seed
1 Dash Hot Sauce
1 Dash *Worcestershire Sauce
Sea Salt and Freshly Cracked Black Pepper to Taste

Step One In a saucepan on high heat, bring the water, sugar 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, celery seed, hot sauce, Worcestershire and salt and pepper to taste.

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