Sweet Onion Dip with Veggies
From Fresh with Anna Olson
This version of a roasted onion dip has depth and character. The combination of tangy goat cheese and creamy feta cheese really sets it apart from other dips.
Serves 8
1 large sweet onion, such as Vidalia
2 Tbsp Olive oil
1 Tbsp light brown sugar or pure maple syrup
6 oz fresh goat cheese
3 oz feta cheese (preferably sheep's milk feta)
1/2 cup sour cream (low-fat is fine)
Preheat the oven to 375F.
Peel and quarter the onion, leaving the stem end intact.
Place it in a baking dish, brush it with oil, sprinkle it with brown sugar or brush it with maple syrup, and bake, uncovered, for 30-40 minutes, until soft and caramelized on the surface. Let cool.
Cut off the stem end of the onion and discard and puree the rest in a food processor. Add the goat and feta cheeses and pulse until smooth. Add the sour cream and season to taste. Chill until ready to serve.
This dip can be served cold or warm. To heat, spoon it into a baking or serving dish and heat it through at 350F for 12-15 minutes.
Veggies
Asparagus spears, blanched
fennel, sliced
Green beans, blanched
Mini potatoes, cooked
Patty pan squash, halved
Baby carrots, (tops on), peeled
  Fresh with Anna Olson
Anna Olson
The popular Food Network star shows how cooking evolves over the course of a year as different ingredients become available. From green bean griddle cakes to a warming potato soup with bacon and cheddar, Anna gives us a seasonal take on comfort food. Still, it is her love of baking that always draws us in with treats like mini cherry pies and butterscotch white chocolate brownie bites. Colour photos. Softcover, 199 pp, $29.95.
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