French Onion Dip
Oh dear GAWD, is she ever gonna stop with the creamy treats?? That’s what I know you are saying to yourself right now. But check it.
This creamy treat is almost free of fat! It’s made from yogurt! That also means it’s got beneficial bacteria innit and plus a lot of herbs and onions which are good for your heart! It’s French onion DIP, for cryin’ out loud!
I don’t know why it took me so long to try making this myself. I always loved the store-bought French Onion dip that you find by the cream cheese at the store. Yes, it’s kind of gross to me now, as an adult, but as a kid I LOVED potato chips and French onion dip. Hard to imagine chowing down on that now. Good lord. So salty.
But this is like a grown-up version of that, with real onions, yogurt, and herbs. No fake beef flavor, no ten tons of salt, no hydrogenated oil. You could still dip potato chips in it, but celery sticks are good, too, or pita chips. Or I bet it would make a kickin’ sandwich spread even. The possibilities seem endless, don’t they? I think I’ll end with celery sticks, though. That’s the easiest.Print
Homemade French Onion Dip
- Yield: 3/4 cup 1x
- 1 tablespoon butter
- 1 teaspoon oil
- 1/2 cup minced red onion, shallot, or yellow onion
- Pinch each sugar and salt (1/8 teaspoon)
- 2 cloves garlic, minced
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1 tablespoon sherry vinegar
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh minced parsley
- Heat the oil and butter over high heat and add the onion and the pinch of salt and sugar. Stir to combine, then cover and reduce heat to medium-high. Cook 5 minutes.
- Add the garlic and cook 30 seconds to 1 minute, until softened.
- Add the herbs and deglaze with vinegar.
- Cook until evaporated and remove from heat.
- Stir the onions, yogurt, salt and pepper, and parsley together.
- Serve right away or keep refrigerated for up to a week. Dip will thicken in the refrigerator.