SRC: Lightened-Up French Onion Dip

lightened up french onion dip with celery

It’s the beginning of a new month, so it’s time for our group to post our recipes for the Secret Recipe Club. My secret blogger this month was Isabelle from the blog Crumb. She has a great sense of humor that comes through in her posts (just read her about me), and a recipe archive full of recipes I’d love to make. I can honestly tell you I have several more recipes bookmarked!

This month, it was a little easier for me to pick out a recipe. We had some family in town this past weekend, so I actually had a reason for a Superbowl spread 🙂 Straight to the appetizer section and this recipe for lightened-up french onion dip.

lightened up french onion dip close

While it takes a little bit of preparation time, making the dip is pretty straight forward. The more time you can give to the onions, the better. You want them to get that great brown (but not burnt) color. I made the dip the same day that we ate it, although in the future, I would try to do it the day before to allow the flavors to blend just a bit longer. We enjoyed the dip along side some veggies as a lighter side to the Superbowl goodies, but I’m sure it would be good with chips too. 🙂 Thanks Isabelle!

(Printable Recipe)

Lightened-Up French Onion Dip
From Crumb

2 Tbsp. olive oil
1-1/2 cups diced red onion
1-1/2 cups diced sweet onion
1-1/2 cups diced yellow onion
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 cups plain non-fat Greek yogurt
1/4 cup light mayonnaise
1 tsp. lemon juice
dash Worcestershire sauce

Heat the oil in a large skillet over medium-high heat. Add the onions and cook until translucent, about 10 minutes. Reduce the heat to low-medium and continue to cook the onions until caramelized, about 20-25 minutes longer. Stir occasionally.  If the onions appear to dry out and start to burn, you can add a little water (about 1 tablespoon) at a time to keep them from burning. Cook until the onions have turned a nice brown color and are very soft. Add the garlic, salt, and pepper. Cook for another 1-2 minutes until the garlic is fragrant. Remove from heat and allow to cool.

In a separate bowl, mix the Greek yogurt, mayonnaise, lemon juice, and Worcestershire sauce. When the onion mixture has cooled, add and mix thoroughly. Adjust seasonings if needed. Cover and chill the dip for at least 1 hour (or up to 48 hours) to allow the flavors to blend together. Serve with vegetables or potato chips.


5 thoughts on “SRC: Lightened-Up French Onion Dip

  1. I’m so glad you enjoyed this dip! It’s always a hit at my house… and I totally agree with you that it’s worth making it a day or two in advance to let the flavours mellow, though I rarely have the self-control to wait that long. 🙂

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