Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Onion - cut 1" chunks (large)

  2. 2 tablespoons 30ml Butter - melted

  3. 1/3 cup 78ml Light mayonnaise

  4. 1/3 cup 78ml Light sour cream

  5. 1/3 cup 78ml Light cream cheese

  6. 1 teaspoon 5ml Beef bouillon powder

  7. 1/8 teaspoon 0.6ml Salt

  8. 1 tablespoon 15ml Milk - (to 3 tbspns)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place onion in 13- by 9-inch baking pan. Drizzle with butter. Toss to mix. Roast, uncovered, at 425 degrees until lightly browned and caramelized, stirring several times, about 30 to 35 minutes. Cool on counter (or put in freezer briefly for a quick cool). Place mayonnaise, sour cream, cream cheese, bouillon powder and salt in food processor bowl fitted with metal blade. Mix well. Add onion; pulse on and off until slightly lumpy. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Refrigerate overnight or as long as 3 days. To serve, stir, adjust consistency according to its use and adjust seasoning. Serve chilled. This recipe yields 1 3/4 cups. Each tablespoon: 23 calories; 77 mg sodium; 6 mg cholesterol; 2 grams fat; 1 gram carbohydrates; 1 gram protein; 0.03 gram fiber.


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