What do you like more – chips or dip?
I don’t eat dip often, but relish it when I do. The chips or carrot sticks simply become vehicles for me to eat more dip. Yum…
Fast forward to the present day and while I still love dip, particularly onion dip, I unfortunately no longer have the metabolism nor arteries of my 18 year-old self. So I try to emulate the taste of a creamy onion dip, but try to make it a bit healthier. There is nothing easier than mixing onion soup dip with some sour cream (and it is SO good!) But I wanted to create a less processed version that still delivered great flavor. I took this recipe as an inspiration and definitely found a wonderful, deep savory flavor by caramelizing the onions. The addition of rosemary or thyme and a spritz of worcestershire sauce brings a great fragrance and tang to the dip as well. Sure there is a lot of work chopping the onions, but otherwise this recipe is easy peasy. Set it with some carrots, cucumber strips, and cherry tomatoes and you’ll have an appetizer your guests will surely love!
Caramelized Onion dip
Adapted from the Kitchn
- 4 onions, chopped (makes about 4 cups)
- 3 tablespoons of oil
- 2 cloves garlic, chopped
- 1 spring rosemary or thyme
- 1 1/3 cup yogurt or Greek yogurt
- 2/3 cup reduced fat cream cheese
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt (possibly more to taste)
About 3 cups or 6 hungry people!
1. Heat oil over medium heat and cook onion for about 15 minutes. If onions brown too quickly, add a splash of water or wine. Place sprig of optional herb on the side of the pan to infuse the onions.
2. Take onions off heat and mix in worcestershire sauce.
3. Combine onion mixture with cream cheese and yogurt. Season with salt to taste.
4. Chill mixture in the refrigerator for at least one hour. Serve with desired vegetables or chips and enjoy!