French Onion Dip with Greek Yogurt
I love making a big batch and storing in an air tight container in the fridge. This dip gets better over time! But ours never lasts more than 2 to 3 days. A lot of making this dip is dependent on what you like and how you like your dip to taste. Start with the measurements I have down below, mix and taste and adjust as you need to.
Servings: 4
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil extra virgin + more if needed
- 3 medium yellow onions* sliced into thin strips
- pinch kosher salt
- water if needed
- 2 to 3 cups Chobani Non-Fat Plain Greek Yogurt
- 1 to 2 teaspoons garlic powder
- 1 tablespoon Worcestershire sauce
- fresh parsley finely chopped for garnish
Instructions
- Caramelize the onions: Using a large sauté pan, heat the butter and olive oil over medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil and butter mixture. Spread the onions out evenly over the pan and let cook, stirring occasionally.
- Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. After 10 minutes, you can sprinkle some salt over the onions, and you can also add a splash of water if needed to keep the onions from drying out as they cook.
- Cook, stirring every few minutes: Let cook for about 30 minutes more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are about to burn. This is about the time that I like to stop. Some people like to caramelize their onions for up to one hour. When finished, remove from the heat and let cool a little and then chop them up.
- To make the French Onion Dip: Using a large mixing bowl, simply mix together the cooled caramelized onions, the Chobani Greek Yogurt (if you are unsure of how much to use, start with 2 cups but I usually add 3), garlic powder, Worcestershire sauce, some salt and some parsley. I reserve some fresh parsley to garnish at the end. Mix together, taste and adjust anything as needed. Serve with chips, pita bread and fresh raw vegetables! Enjoy!
Notes
*Use 4 onions if you really like caramelized onions