Whether you’re watching a big game or having friends over for a bowl of chili, there’s nothing like a casual finger-licking appetizer you can swipe a chip through. It’s time to make a dip.
This creamy, oniony dip is not the packaged additive- and salt-loaded instant dip filled with dehydrated onions. Rather, it’s entirely made from scratch. Loaded with three types of freshly cooked onions, it’s a veritable allium extravaganza bound together with cream cheese and gobs of Greek yogurt to lighten it up. The tartness of the yogurt and a squirt of lemon juice balance the rich sweetness of the squidgy onions, which, naturally, makes it easier to keep on swiping and eating.
This dip begs for a hefty or crinkle-cut chip to scoop and carry a generous heap to your mouth. If you’re feeling virtuous, celery and carrot sticks are equally tasty and sturdy vessels. When possible, make this dish one day in advance of serving to allow the flavors to meld. The dip can be stored in the refrigerator for up to four days.
Triple Onion Dip
Makes about 1¾ cups
INGREDIENTS
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 large shallots, chopped
2 scallions, white and green parts divided, thinly sliced
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt
1/4 cup cream cheese, softened
1 cup whole-milk Greek yogurt (or sour cream)
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Freshly ground black pepper
INGREDIENTS
Melt the butter in a skillet over medium heat. Add the onions, shallots and white scallions. Saute over medium heat until the onions soften, about 5 minutes. Stir in the garlic powder, cayenne and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook until the onions are golden, about 25 minutes more, stirring occasionally. Remove from the heat and cool to room temperature.
Whisk the cream cheese until light, then whisk in the yogurt, Worcestershire sauce and lemon juice. Stir in the onions and 1/4 teaspoon freshly ground black pepper. Taste for seasoning and add more salt and black pepper if desired.
Refrigerate the dip for at least 2 hours to allow the flavors to develop. When ready to serve, transfer to a serving bowl and garnish with the green scallions (or chopped chives). Serve with potato chips and crudites.
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer. Learn more at TasteFoodBlog.com.
© Lynda Balslev, distributed by Andrews McMeel Syndication