I love french onion dip! Who doesn’t? Its delicious. Sadly, most people are only familiar with the corner market’s cheapest container, which simply does not do justice to a great onion dip. This recipe takes about fifteen minutes, is not nearly as terrible for you as grocery brands and can be customized easily.
2 Tbs Olive Oil
1 Cup Sweet Onion
2 Cloves of Garlic
6 Dashes Worcestershire
3/4 Cup Plain Fat Free Greek Yogurt
3/4 Cup Fat Free Sour Cream
1/4 Cup Low Far Mayo
Garlic Salt (to taste)
Cracked Pepper (to taste)
Heat the olive oil in a heavy skillet over medium heat. The olive oil is important because it will help distribute the onion flavor throughout the dish later on. Don’t skimp.
Once hot, add the minced onion to the pan. Wait about two minutes and add the minced garlic.
Let the onion and garlic caramelize in the pan. You want the onions to turn golden brown and toast slightly around the edge. The garlic should also turn golden brown but do not let it burn.
While the onions are cooking mix the greek yogurt, sour cream, and mayo together. Add garlic salt and cracked pepper to taste. I try not to use much salt in my cooking but because the Greek yogurt and sour cream are sweet it is important to add at least a half tsp in this recipe.
When the onions are golden brown, add about 6 dashes of Worsheshire sauce to the pan and take it off the heat. The sauce mostly boils off but the onions and olive oil will retain the flavor.
Let the onions cool slightly before thoroughly mixing them into the sour cream mixture. Be sure to incorporate any left over scrapings from the pan.
Let this cool for about an hour and serve with chips, bread, or fresh veggies. I prefer the veggies!