About Me

I have 5 girls, and one day the youngest says to me "you should create your own cook book", I haven't a clue as to how to even begin doing that, so we put our heads together and decided to create a blog instead. Cooking is one thing that I understand and love to do. Welcome, I hope you like what you see.

Tuesday, August 16, 2011

Toasted Onion Dip with Crostini

Toasted Onion Dip with Crostini

Crostini Ingredients:
1 full baguette, cut into ¼ inch slices
Olive oil, for brushing
Kosher salt and freshly ground black pepper

Toasted Onion Dip Ingredients:
1 Tbsp unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
½ C low-fat yogurt, such as Greek style yogurt.
½ C low-fat sour cream
2 Tbsp dried onion soup mix.
1 Tbsp Dijon mustard
Directions: To prepare the crostini, preheat the oven to 350
Lightly brush both sides of the bread slices with olive oil and place side by side on a baking pan. Season the tops with salt and pepper.
Bake the bread slices for 5 to 8 minutes until lightly toasted. This can be done 1 day ahead and kept at room temp.
To prepare the dip, place a small saucepan over medium heat and add the butter. When the butter is melted, add the onion and pepper. Cook and stir for 6 minutes until the onion is browned and caramelized. Set aside to cool slightly.
In a medium bowl, combine the yogurt, sour cream, onion soup mix and mustard. Mix well. Stir in the sautéed onion. Serve atop crostini or use as a dip for crudités.

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