French Onion Dip
I don’t think I’ve mentioned it here before but I love football. It’s my favorite sport, and as such, the Super Bowl is one of my favorite “holidays”. What’s not to love? It’s an evening dedicated to watching my favorite sport on TV and stuffing my face with junk food!
When it comes to junk food, crinkled salty potato chips dipped in cool creamy french onion dip is one of my favorite guilty pleasures. It’s one I hardly ever indulge, however, because I know that stuff from the store that comes in a can or jar isn’t very good for me. Plus it never quite tastes right, so I always find myself feeling a bit let down. Not worth it.
With the big game coming up on Sunday, I figured this was the perfect chance for me to attempt making my own French Onion Dip.
You guys, this stuff is so easy to make from scratch I’m kind of ashamed to admit I used to buy it from the store. If you can saute onions, you can make this dip! To lighten things up a bit, I used my favorite non-fat Greek yogurt. The finished dip has all of the same great flavors you know from the store bought stuff, but without the chemical and preservative aftertaste. And it’s totally and completely addictive.
Even though my team let me down this year and won’t be playing in the Super Bowl, I know this dip won’t let me down and will be just what I need to stuff my face on Sunday!
French Onion Dip
Adapted from Williams & Sonoma
Makes about 1 1/2 cups
Go ahead and make this dip a day ahead of your Super Bowl party. The flavors are really enhanced by the extra time they spend mingling in the fridge, and it’s one less thing you’ll have to do on Sunday.
1 Tablespoon unsalted butter
1 large OR 2 small yellow onions, finely diced
1 teaspoon kosher salt
1 garlic clove, minced
2 teaspoon Worcestershire sauce
1 cup 0% plain (unsweetened) greek yogurt
1/4 cup Canola Oil mayonnaise
Melt the butter in a skillet over medium heat. Add diced onion and salt. Cook, stirring often, until soft and caramelized, about 20 minutes. Add minced garlic and cook for 1 minute. Remove from heat and add the Worcestershire sauce. Stir to scrape up the browned bits from the bottom of the skillet. Transfer to a small bowl and cool for 10-15 minutes.
When cooled, add Greek yogurt and mayonnaise. Stir to combine. Cover and refrigerate for up to 1 week.