Get your snack on with this super easy caramelized onion dip recipe. This dip is so easy to put together and guaranteed to be a real crowd pleaser.
So did anyone watch The Golden Globe Awards last night? I really wanted to, but ended up spending the night drinking and snacking and chatting with friends that I didn’t even look at the television once. That’s always the best part about these awards though. It’s a great excuse to occasionally glance at the television and talk about how beautiful all the dresses are and what it must be like to have people style you for an event and how many stylists you’d get if you ever won the Power Ball (oh my gosh, isn’t it up to $1.3 billion now?!)
I’m a huge snacker in social settings, especially if I am drinking. I just can’t help it. Usually you can find me hovering around a few dips with a plate full of crackers and crudités. I love trying out combinations of crackers and dips and even how one dip tastes different after having a different dip or drink. It’s all very scientific. Yes, one big, ol’ delicious science project.
Not a lot of people in my family likes onions. I happen to love them, especially caramelized onions. I put them on anything and everything I possibly can. So when making a few dips to bring to our award show party, I decided I needed to make this easy caramelized onion dip recipe which is adapted from Mark Bittman’s Kitchen Matrix and I can’t get enough of it. It’s creamy, but light and the caramelized onions give a welcome balance of sweetness.
- 2 lbs sweet onion, diced
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, diced
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1½ cups nonfat Greek yogurt
- juice from ½ lemon
- Heat a large skillet on medium and add the onions and oil and cook until the onions cook and caramelize. Once the onions begin to caramelize, add the garlic to the pan.
- As soon as the onions are caramelized, remove from heat and allow to cool.
- Mix all the ingredients together and chill.
- Dip can be made and stored in an airtight container for up to three days.