Who doesn’t love those creamy, flavorful dips from the 50′s – like Lipton Soup Onion Dip and Bean Dip?
I decided to see if I could make versions of these retro dips that were healthier and more frugal. Caramelized onions are easy, cheap and delicious, so that was a snap. The bean dip was harder, since there are not that many things that go with refried beans that are healthy. I eventually decided on using white beans with spinach to make a flavorful healthy dip.
Both are delicious, and I will be making them for Oscar night this weekend!
Caramelized Onion Dip
3 large yellow onions
2 tablespoons canola oil
1/2 tablespoon brown sugar
1 cup light sour cream
2 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Peel onions and slice in 1/4 inch julienne slices. Heat oil in large skillet. Add onions and brown sugar to skillet and cook over medium high heat for about 30 minutes, stirring frequently to reduce liquid, until onions are well browned. Remove from heat and let cool to room temperature. Dice onions into 1/4 to 1/2 inch pieces.
Stir in sour cream, mayonnaise and Worcestershire sauce. Chill for at least one hour in refrigerator. Remove and add salt and pepper to taste. Serve with chips.
White Bean and Spinach Dip
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons canola oil
3 cloves garlic, minced
2 cans (15 ounces each) cannelloni or white beans, drained
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon Balsamic vinegar
A few dashes cayenne pepper sauce
Salt and pepper to taste
Sauté spinach in oil in a large skillet for about 3 minutes, until little liquid remains. Stir in garlic and sauté another 1 or 2 minutes, until garlic becomes fragrant.
Remove from heat and add beans, lemon juice and vinegar. Mash with a potato masher until well blended. Add salt and pepper to taste. Serve at room temperature with crackers or pita chips or toasted baguette slices.
– posted by Donna
