Lightened Up French Onion Dip

One of the hors d'oeuvres Chris and I will be having on Sunday is a '60s classic French Onion Dip. You could run out and buy a tub of this at the grocery store, but this version is so much better, and healthier. It takes about 40 minutes to caramelize the onions, and then you just need to stir in some Greek yogurt, refrigerate, and serve! You can make this dip ahead of time. Extra time in the fridge only makes the dip better!



To make the dip, you need three yellow onions, olive oil, salt, pepper, dried thyme, Worcestershire sauce, and fat free Greek yogurt. To be true to Mad Men, serve with Utz potato chips, and garnish with parsley.

First, you want to dice the onions. I used my food processor for this, but it can also be done with a chopper, or by hand.

Coat the bottom of a pot with 1 1/2 tablespoons of olive oil and bring to medium heat. Add the onions, 1/4 teaspoon of pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of thyme. Cover and cook over medium heat until onions begin to sweat and bubble.

Turn heat up to medium-high for about 10 minutes and then reduce to low, continuing to stir until onions begin to caramelize.

Once the onions are a nice dark brown, add 2 teaspoons of Worcestershire sauce to the pot, scraping the bottom to get all the delicious brown bits. Remove the onions and place into a bowl. Allow onions to cool to room temperature.

Once onions are room temperature, stir in 1 1/2 cups of fat free Greek yogurt.

Stir to combine.

Add to a small ramekin, and garnish with dried parsley. Serve with Utz Potato Chips. You can also serve this with fresh vegetables to make it more figure friendly. Don't forget to eat with a cocktail!

Lightened Up French Onion Dip Print this Recipe!

Serves 6-8 as an appetizer

3 sweet yellow onions, diced
1 1/2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
2 Tsp. Worcestershire sauce
1 1/2 cups fat free Greek yogurt
Dried parsley to garnish
Potato chips for serving (and/or fresh vegetables)

Peel and chop onions into quarters. Dice onions in food processor, or by hand.

Heat 1 1/2 Tbsp. of olive oil in a sauce pot over medium heat. Add diced onions to the pot and stir. Add 1/2 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. dried thyme to the onions. Cover and allow onion to sweat down, stirring occasionally. Once the onions begin to bubble increase the heat to medium-high for about 10 minutes, and continue to stir. Reduce heat to low and cover. Allow the onions to continue to caramelize, stirring occasionally.

Once your onions are ready, add in 2 tsp. of Worcestershire sauce, scraping the pan to remove the brown bits on the bottom. Remove onions from the heat, and allow to cool to room temperature.

Once at room temperature, add 1 1/2 cups of fat free Greek yogurt to the onions and stir to combine. Chill the dip in the refrigerator for at least 30 minutes prior to serving.

Scoop into a small bowl, garnish with dried parsley, and serve with chips and/or vegetables.

Enjoy!

Pin It

Share

Tweet