I'm a chips and dip addict. THERE. I SAID IT.
My parents used to laugh at how I would hover around the snack table at bit family gatherings, shoveling chip after chip into my mouth. And yes, the chip was merely a vessel for loads of french onion dip. I'd like to say that I've changed my ways, but the love affair continues. I do have some rules that help balance things out a bit though:
- Don't buy potato chips under any circumstances.
- Don't buy french onion dip under any circumstances.
- Forget rules 1 and 2 apply if it is New Year's Eve.
Seems logical to me!
This year, rather than purchase a container of store-bought onion dip with an endless list of ingredients I cannot pronounce, I decided to make my own batch. Deeply caramelized diced onions are mixed with a combination of creamy, mild tasting Greek yogurt (Tillamook and Noosa are my suggestions- nothing with too much tang) and umami-filled Japanese mayonnaise (Kewpie is a staple at my house), creating a flavorful sensation that I feel slightly less guilty about. Plus, the flavors are out of this world in comparison with what you buy on grocery store shelves.
This year has been a stressful one for a lot of people out there. So my advice is this: caramelize some onions for a little therapy on the last day of 2016 so you can enjoy something extra delicious as we ring in 2017. Bubbly in hand, of course!
Thanks to everyone who hangs out here with me from time to time. The internet is a big place but my little corner of it feels cozy and comfortable thanks to my faithful readers. I'm grateful for each and every one of you.
Homemade Caramelized Onion Dip
Makes about 1 1/2 cups of dip
Cooking time: 3 hours (most of this is for caramelizing the onions)
- 2 large yellow onions, diced
- 1 garlic clove, crushed
- 4 tablespoons unsalted butter
- pinch of kosher salt
- 1 cup plain Greek yogurt (mild tasting, such as Tillamook Farmstyle or Noosa)
- 1/3 cup Kewpie mayonnaise (or regular mayo with 2 teaspoons dark soy sauce mixed in)
- 1 tablespoon balsamic vinegar
- 2-3 teaspoons celery salt (more or less to taste- celery salts vary so add a little at a time)
- 1/2 teaspoon onion powder
- black pepper to taste
- Melt the butter in a large, heavy dutch oven or cast iron skillet over medium heat. Add the onions and garlic clove and sprinkle with a bit of salt. Stir the onions around to coat them with butter, then cook for about 5 minutes, stirring often, until the begin to soften. Reduce the heat to low and maintain a steady temperature for 2-3 hours. Stir the onions every 20-30 minutes and adjust the heat as necessary. Once the onions are a deep caramel color, transfer them to a bowl and remove the garlic clove.
- In a medium bowl, combine the yogurt, mayonnaise, vinegar, celery salt, onion powder and black pepper. Stir until smooth. When the onions have cooled to about room temperature, stir them into the yogurt mixture. Taste and adjust seasoning as necessary.
- Transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to use. Serve along side salty potato chips, fresh veggies, or endive leaves.