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Spinach and Caramelized Onion Dip

Spinach and Caramelized Onion Dip
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Serves 8| Hands-On Time: | Total Time:



  1. Heat the oil in a large skillet over medium-high heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until golden brown, 12 to 15 minutes. Transfer to a medium bowl and let cool.
  2. Add the sour cream, spinach, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper to the onions and mix to combine. Serve with the vegetables.
By November, 2012

Nutritional Information

  • Per ServingServing Size: 1 tablespoon
  • Calories 27
  • Fat 2g
  • Sat Fat 1g
  • Cholesterol 6mg
  • Sodium 50mg
  • Protein 1g
  • Carbohydrate 1g
  • Sugar 1g
  • Fiber 0g
  • Iron 0mg
  • Calcium 15mg
What does this mean? See Nutrition 101 .

Quick Tip

Chopped onions in zipper-seal bags
The dip can be made up to 2 days in advance; refrigerate, covered. The vegetables can be prepped up to 1 day in advance; refrigerate, covered.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.