French Onion Dip (Print Version)
Creamy and rich blend of caramelized onions, herby flavors, and sour cream. Great with crackers, veggies, or chips.
# Ingredients:
01 -
1-2 large onions (about 3 cups), sliced thinly in half moons.
02 -
2 tablespoons cooking oil (avocado oil works great).
03 -
1/2 teaspoon coarse black pepper.
04 -
1/2 teaspoon sea salt with 1/4 teaspoon extra later.
05 -
1 cup plain sour cream.
06 -
Optional: Sprinkle everything bagel seasoning as a topper.
07 -
1/2 teaspoon onion powder for flavor boost.
08 -
2-3 crushed or finely minced garlic cloves.
09 -
1/2 cup warm water for deglazing your pan.
10 -
1 tablespoon freshly chopped parsley.
11 -
1/2 cup tangy Greek yogurt.
12 -
1 tablespoon finely sliced fresh chives.
13 -
1/2 teaspoon Worcestershire sauce for depth.
# Directions:
01 -
Crank the heat high, toss in the oil, then cook onions with 1/2 tsp salt for 5 minutes.
02 -
Turn heat to medium, cook another 45-50 minutes while stirring now and then. Splash water if dry.
03 -
Stir in minced garlic during the last couple of minutes.
04 -
Take off heat, add water to scrape up the tasty bits, and let cool for 10-15 mins.
05 -
Combine the mix of most onions (save some to sprinkle later) with garlic and all other ingredients.
06 -
Either let it sit in the fridge 1-2 hours to thicken up or dig in right away. Add saved onions and seasoning on top.
# Notes:
01 -
Takes effort, but you'll love the payoff.
02 -
Flavor boosts after chilling overnight.
03 -
Swap all sour cream for Greek yogurt to lighten things up.
04 -
Go easy on the heat to caramelize perfectly.
05 -
Lasts up to 5 days in your fridge.