I loves me some onion dip. Normally the main component is a loh-hotttt of sour cream, so it’s safe to say I’ve never made “real” onion dip. I was always so enchanted with the sour cream, to be honest. But this is what the project is for! Making things.
That top pile is loads of onion, garlic, and thyme. Bottom is scallions. All that gets added to these is Greek yogurt and cream cheese. Not as bad as mayo and sour cream, amirite? Nom nom.
This photo might look a liiiittle gross, but damn, this was good. Normally, french onion dip tastes pretty salty (maybe it’s the chips I eat it with), but this was somehow sweet and cheesy and delicious. DELICIOUS. I’m not sure I can go back to the mix ever again.
I roughly followed the recipe below, BUT. Used one white, one red, and one yellow onion, as the grocery store was a bit onion-shy. I also cooked them for about 40 minutes, adding a little bit of brown sugar at the end.
Caramelized Onion and Garlic Dip
1/4 cup olive oil
1 teaspoon fresh thyme leaves
1 shallot, peeled and chopped
2 cloves garlic, chopped
1 large Spanish onion
1 Vidalia onion, finely chopped
3 cipollini onions, finely chopped
1 medium red onion, finely chopped
Salt and freshly ground black pepper
1 cup fat-free Greek yogurt
1 cup reduced-fat cream cheese
3 scallions, chopped (about 1/2 cup)
1 bunch fresh chives, chopped (about 3 tablespoons)
In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly.
In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine.
Link to the original recipe here.