Confession: Chips and dip is pretty much my all-time comfort food.
My grandma used to make this dill dip that I would devour with chips. My trick was to finish one element and then ask for the other. “But Grandma, I need more chips. We can’t waste this dip!” And visa versa. It only worked for so long, but I tried it every time.
And I wonder where G gets her negotiation skills from….
We are hosting a little family happy hour for NYE and I wanted to make all my favorite holiday classics: Wilburn’s meatballs, chips and dip, artichoke dip, chocolate chip cookies, brownies, and kale salad because, well I AM Badger Girl after all. I have a reputation. Oh, and it’s really GOOD kale salad. I swear.
So, I found this super easy recipe for onion dip and then tweaked it. I could tell you that it’s healthy because I do use Greek yogurt and it’s all real food ingredients, but screw that. It’s just really good dip. You should make it because it’s good. Justify it however you want….
Excuse my inexact measurements, but I will have to warn you: get used to them. I can never find my damn measuring spoons and cups. And I hate dirtying them up. A dusting is a quick shake. Error on the side of less. Same with splash. You can always add more.
Caramelized Onion Dip
Creamy, tangy indulgence made with whole food ingredients and Greek yogurt.
2 yellow or sweet onions, diced
1 TB olive oil
splash of Worcestershire and red wine vinegar OR dry sherry
dusting of garlic powder, cayenne powder, pepper, and salt
[1/2] cup light sour cream
1 cup fat free Greek yogurt
[1/2] cup mayo
1. Heat oil in a large frying pan over medium heat. Add onion. Let the onion heat and when it starts to sizzle, begin stirring. Add splash of Worcestershire and red wine vinegar. Give a light dusting of garlic powder, cayenne, salt, and pepper. You can adjust this to your own preferences. Stir constantly for 20 minutes until onions are a deep golden brown.
2. While you wait for the pan to sizzle, mix together Greek yogurt, sour cream, and mayo.
3. When onions are done to your liking, add to sour cream mixture. Stir to combine. Let come to room temperature and then chill for at least an hour. The longer you chill, the more the flavors meld. It should be good for 2-3 days. Just give a stir before serving.
Don’t hesitate to make this your own. Don’t like mayo? Take it out. Unless you are all about Greek yogurt, I’d suggest swapping the mayo for more sour cream. If you are gung-ho on Greek yogurt, use nothing but that. I like the richness of the sour cream and I love mayo, so that’s how I came up with that combo.
The more patience you have with the onions, the more flavorful the onions will be.
Serve with potato chips, sweet potato chips, and veggies of your choice.
Badger Girl Learns to Cook by Kimberly Aime http://learntocookbadgergirl.com/
I hope you enjoy the dip. I will be noshing on it with 17 children under the age of 5 running around my house. Don’t worry, their parents will be there too.
I’m looking forward to be back to blogging with you. I have missed you, my friends. Check back often for more recipes and stories. I would love to hear from you!
How do you plan to spend NYE?