October 6, 2004

Ingredients:

1 tablespoon olive or vegetable oil
2 cups finely chopped onions
1 teaspoon paprika
1 cup regular or light sour cream
Salt and pepper to taste

Directions:

Heat oil in large skillet. Add onion; cook over medium heat, stirring often, for about 3 minutes, or until barely tender. Stir in paprika.

Combine onion mixture and sour cream in medium bowl. Add salt and pepper to taste. Cover; refrigerate until ready to serve. Makes 10 servings or about 12/3 cups.

To serve in onion bowl: Cut off top third of large red onion. Trim small edge off root end to make flat support. Peel onion. Scoop out inner layers, leaving outer two layers intact. Spoon dip into hollow onion.

PER SERVING: Cal 46 (30% fat) Fat 2 g Fiber 1 g Chol 2 mg Sodium 30 mg Carb 7 g

Recipe: National Onion Association