Homemade French Onion Dip
This stuff is amazing. I can’t believe it’s taken me this long to post this recipe because it’s been a favorite of mine for a few years.
Whenever I’m hosting a get together, this is a staple dip in my house and I always get asked for the recipe. I love dipping veggies in it, but it works with pretty much anything.
And it’s sooooo much healthier than those french onion dips that you get in the store that are filled with crazy artificial ingredients and MSG. And I’m not kidding you – it tastes waaaaay better, too. This stuff is the bomb.
The secret to the dip is that you must make it ahead of time because the flavors don’t come out until it has hung out in the fridge for at least 12 hours. 48 hours is best, if you can wait that long because the longer it sits in the fridge, the better it is. Trust me on this: don’t think you can whip it up an hour before you need it – it won’t taste the same at all, I promise.
And yes, this recipe contains dairy from the greek yogurt. If you would like a dairy free version, I would suggest trying a full fat coconut milk yogurt. Here is a great recipe for coconut milk yogurt that you can even make yourself. I have not personally tried this dip with the coconut milk yogurt, but it would be my best suggestion for a dairy free version.
HOMEMADE FRENCH ONION DIP
Makes about 1 ½ cups
1 cup greek yogurt (try coconut milk yogurt for dairy free)
½ cup mayonnaise
1 medium onion, chopped
2 T bacon fat or olive or coconut oil (the bacon fat gives this a really nice smoky flavor that I love)
heaping ¼ tsp garlic powder
½ tsp salt, divided
¼ tsp white pepper (you can sub black pepper if needed)
2 T fresh green onion or chives, chopped
Add the fat or oil to a skillet over medium low heat. Add in your onions and ¼ tsp salt. Cook the onions until caramelized, about 10-15 minutes. Set aside to cool.
Mix together the greek yogurt, mayonnaise, garlic powder, white pepper and remaining ¼ tsp salt. Stir in the carmelized onions and the chopped green onions. Refrigerate at least 12 hours. Serve chilled and top with additional snips of green onion, if desired. Enjoy!
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