A healthier version of a classic favorite that’s made with Greek yogurt and caramelized onions
- 3 medium-sized sweet onions
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1 cup Greek yogurt
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon fresh thyme
- 1 teaspoon tamari sauce
- Peel and roughly chop the onions
- Add the 1 1/2 tablespoons oil to a skillet and heat it over medium heat
- Add the onions and cook them for about 15 minutes — try not to stir them
- Once the onions start to brown, add 1 1/2 tablespoons of butter, reduce heat and allow them to cook over medium to low heat for about 20 to 30 minutes more, stirring periodically so that they don’t stick to the pan.
- The onions are caramelized once they turn dark in color
- Remove the caramelized onions from heat and set them aside to cool
- Once onions are cooled stir them into 1 cup of Greek yogurt along with the tamari sauce, thyme and lemon juice.
- Yogurt VS Sour Cream – sour cream can easily be substituted for Greek yogurt.
- You can use all butter or all oil to make the onions. If you use all butter, reduce the heat to medium low and keep an eye on the onions so that they don’t burn. Olive oil does not burn as fast as butter does, and will need less attention.
- Store left-over dip in the fridge for 3 to 4 days