I’m sorry to say that I can’t take credit for this recipe, I found it in one of my favorite cookbooks; the Kitchen Matrix, by Mark Bittman. If you haven’t heard of it, The Kitchen Matrix is a unique cookbook that’s designed to inspire the home cook to be creative. The recipes are arranged by course and ingredients with a wide variety of ways to change them up. I’ve partnered with some of my food blogging friends to cook our way through the Kitchen Matrix in 2018. We are kicking it off with party dips three ways. I chose one of my favorite dips – onion dip.
Onion dip has always been a favorite of mine. I have many childhood memories of dipping not so healthy potato chips into onion dip made with soup from a box. The old me would always have a box of freeze-dried onion soup and sour cream on hand to mix up some dip when guests dropped by. I have to admit, It is such an easy dip to make and everyone loves it.
Homemade Caramelized Onion Dip
This homemade onion dip is almost as easy to make, tastes even better and it’s so much better for you. Greek yogurt tastes similar to sour cream. It’s a good source of protein and it’s filled with healthy probiotics. And the caramelized onions? They can’t even compare to those freeze dried onions. just look at how sweet and tasty they look as they have cooked down.
Aside from time that’s needed for the onions to caramelize, this recipe is easy. There are only a few simple ingredients, and this is one recipe that you can get creative with. I didn’t change this recipe too much this time. I added two ingredients; garlic and tamari sauce. I think I will be making this more than once and changing it up. Homemade caramelized onion dip tastes great with homemade potato chips, fresh vegetables and we’ve even served with baked potatoes. I Here is how you make it.
- 3 medium-sized yellow onions roughly chopped - about 3 cups
- 1 tablespoon butter
- 2½ tablespoons olive oil
- 1 cup Greek yogurt
- 1½ teaspoons lemon juice
- 1 teaspoon tamari sauce
- 1 leek sliced thin
- 1 clove garlic chopped
- melt the butter in a skillet over medium heat
- add the onions and cook for about 20 minutes -- try not to stir them
- once they start to stick to the pan and begin to brown, add 2 tablespoons of olive oil, reduce heat and allow them to cook over medium to low heat for about 20 to 30 minutes more - the will be dark in color
- remove onions from heat and set aside to cool
- wipe out the skillet and heat remaining oil over medium to high heat add the leek and garlic and cook until they become crispy and begin to brown.
- once onions are cooled stir them into 1 cup of Greek yogurt along with the tamari sauce and lemon juice
- top with crispy leek and garlic
- serve with vegetables, chips or crackers
Be sure to check out these party dips below…