We had this dip with Zucchini sticks. The sticks were a lot of work and Jackson and I were the only one who liked them (me especially). So next time I would not make the sticks and maybe make zucchini patties or something. But I really liked the dip. Would be good with chicken nuggets or other vegetables too.
http://www.kingarthurflour.com/recipes/baked-zucchini-sticks-and-sweet-onion-dip-recipe
1 tablespoon butter
- 1 medium sweet onion, about 1/2 pound, peeled and sliced
- 2 tablespoons cider vinegar (didn't have any cider - used white wine vinegar)
- 2 tablespoons honey
- 1 tablespoon prepared mustard
- 1 cup mayonnaise
- salt and pepper to taste
To make the dip:
Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
Once the onions are a medium brown, remove from the heat and add the vinegar.
Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
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