Onion dip was a pretty traditional treat in my family growing up. It was incredibly easy to make by adding a packet of onion powder to a bowl of sour cream. And while you can’t get much simpler than that, this dip is a more grown-up, flavor-packed dip. This takes the magic of caramelized onions (which are really easy to make if you’re patient), and the yummy creaminess of cream cheese and greek yogurt, and turns it into a phenomenal dip (or spread! this would be killer on a sandwich!).
The key to caramelized onions is low heat for a long time. I recommend distracting yourself with another task in the kitchen, like washing dishes or starting on another meal, something that you can interrupt to stir the onions occasionally, but will keep you from impatiently waiting on your onions.
Makes about 2 cups
Adapted from Culinary Cory
- 3 large Vidallia onions, thinly sliced
- 2 Tbsp extra virgin olive oil
- sprinkle of salt and pepper
- 1/4 tsp cayenne pepper (optional)
- 3/4 tsp Worcestershire sauce
- 8 oz (1 pkg) reduced fat cream cheese, room temperature
- 3/4 cup fat free Greek yogurt
- 2 Tbsp fat free mayonnaise
- 1 tsp onion powder
Heat oil over medium heat in a large skillet. Add thinly sliced onion and sprinkle with salt and pepper, and reduce heat to medium-low. Slowly sauté until onions begin to caramelize and brown, stirring occasionally. When the onions are almost done, add cayenne pepper and Worcestershire, sauté a few more minutes. Remove from heat and allow to cool.
Meanwhile, beat together cream cheese, Greek yogurt, mayonnaise and onion powder. Once the onions are cooled, add them to the cream cheese mixture and mix well. Taste and adjust seasoning as needed. Chill for at least 20 minutes before serving. Serve with chips, crackers or veggies.