Cabernet Sauvignon Caramelized Onion Dip

Makes 4-6 appetizer servings. Recipe is from Woodbridge by Robert Mondavi.

3 tablespoons unsalted butter

1 large onion, sliced into half rings

1 teaspoon salt

¼ teaspoon nutmeg

½ teaspoon pepper

1 tablespoon cabernet sauvignon wine

8 ounces cream cheese, room temperature

½ cup sour cream

½ cup plain yogurt

2 tablespoons chives, chopped

1. Melt butter over medium-low heat, then add onions, salt, pepper and nutmeg. Slowly caramelize the onions by letting them sit for about 3 minutes, then stirring. Do not allow the onions to burn. If the pan gets too dry, add a small amount of water.

2. When the onions are a rich brown color (about 30 minutes), add the wine and cook for another three minutes or until the wine is completely absorbed. Remove from heat.

3. Add cream cheese, sour cream and yogurt to the bowl of an electric mixer and beat until smooth on medium low speed. Turn the mixer down to the lowest speed and add the onions. Add seasonings to taste.

4. Garnish with chives and serve at room temperature.

Entertaining Tip: Make dip up to two days in advance, reserving a tablespoon or so of the caramelized onions for garnish. Remove from the refrigerator 30 minutes before serving to bring to room temperature.