Light French Onion Dip

Eeek! If you follow me on Instagram you already know I got a new camera! Nothing super duper fancy schmancy but I’m so excited because this camera has video capabilities. I’ve been wanting to create video content for the blog for a long time but never really had the proper equipment. Now I have no excuses. I do need to learn how exactly to make and edit videos but hopefully it’ll be a fast learning curve. I would love if you guys have any recommendations for other equipment or links to good tutorials!

Also, did you guys see my “Day in the Life” feature on Rachel Cooks? Check it out! You know what else you should check out? This French Onion Dip. It has all the flavor of fat-laden dip without all the guilt. Plus, it can be made ahead of time for Superbowl Sunday, or just ’cause.

How to make

Light French Onion Dip

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This French Onion Dip. It has all the flavor of fat-laden dip without all the guilt

Ingredients

• 2 tablespoons olive oil
• 1 large red onion, finely ficed
• 1 large Walla Walla or Vidalia onion, finely diced
• 2 large yellow onions, finely diced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups plain nonfat Greek yogurt
• 1/4 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• Vegetables, chips, etc. for serving

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onions and saute until they are translucent and just beginning to lightly brown, about 10 minutes. Reduce the heat to medium-low and continue to cook until the onions are soft, golden brown, and caramelized, about 20 to 25 minutes longer. If the onions start to burn add 1 to 2 tablespoons of water. Stir in the garlic, salt, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool.
2. In a large mixing bowl combine the yogurt and mayonnaise. Stir in the cooled onions, lemon juice, and Worcestershire. Season with more salt and pepper if necessary. Transfer to a serving bowl, cover with plastic wrap, and let chill for at least one hour or up to two days. Serve with vegetables and chips.

Recipe Notes

From Crumb: A Food Blog

Course : Snack

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)