WARM CARAMELIZED ONION DIP
From: Cooking Light - 12/2009 Pg 200

2 teaspoons olive oil
4 cups chopped onion (about 2 large onions)
3/4 teaspon chopped fresh thyme
1/2 cup light sour cream
1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/3 cup reduced-fat mayonnaise
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon Worchestershire sauce

Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion and thyme to pan; saute 10 minutes or until golden
brown. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally. Remove onion mixture from heat. Add sour
cream and the remaining ingredients, stirring until blended and cheese melts.

Yield: 12 services (serving size: 3 Tablespoons)

Note: Serve with hearty cracker or slices of French bread.

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