Prep time: 10 minutes
Cook time: 1 hour
4 tablespoons extra-virgin olive oil
2 large sweet onions/Vidalias, peeled, halved, sliced thinly with the grain
1 teaspoon salt
½ cup Maker’s Mark Bourbon, plus 1 tablespoon
¾ cup Greek yogurt
½ cup fresh ricotta cheese
½ cup sour cream
Few drops lemon juice
Salt and pepper to taste
Crudité vegetables and chips for dipping
In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.
Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudité and chips.
Courtesy of Maker’s Mark Bourbon.