Got the blues?
According to a 2009 Phytonutrients report, eighty-eight percent of Americans are not eating enough purple and blue. Anthocyanins, found in these beautiful foods, confer anti-inflammatory properties that protect us from a slew of ailments including cancer and heart disease. There is even evidence that the blues might help us remain younger and less forgetful!
Together, we can improve those statistics. Bring purple onion dip to your next party….think of it as a creamy fountain of youth!
PURPLE ONION DIP
- 8 ounces of cream cheese (Neufchâtel can be used)
- 1 cup plain Greek yogurt
- 2 cups chopped purple onions
- ½ cup chopped fresh parsley
- 2 tsp minced garlic (I used the garlic scapes)
- ½ tsp vinegar
- Salt and pepper to taste
Blend together in a food processor and chill for 2 hours before serving.
Onions don’t need much of an explanation, as they are pretty ubiquitous. That being said, if you have never made caramelized onions, here is a good how-to guide. These are great as a pizza topping, and you can throw in some tatsoi, or other leafy green, at the end of cooking. Once the greens start to wilt, your pizza topping is ready! You can also freeze them if you end up making a large batch, which is a good way to preserve onions. For more suggestions on how to use them, see links at the bottom of the how-to guide, or click here.