If you aren’t a huge football fan, then at worst the Super Bowl is always a good excuse to get together with friends and eat some deliciously, unhealthy food. This year, I am mildly interested to see who comes out on top, because I’ve been paying slightly more attention to football than I have previously, but when it comes down to it, my number one concern is still the food. One of my favourite indulgences has always been French Onion Dip and Chips. I love the rich flavour of caramelized onions and the delicious saltiness of plain ripple chips. While there is certainly nothing healthy about chips and dip, it is fun to treat yourself every once in a while. I have made home-made French Onion Dip before, however the recipes I have used previously always included boatloads of sour cream, cream cheese and mayo. I mean, it’s super tasty, but I thought I would try to lighten it up this time. So, I scoured the internet and came across a couple of great looking recipes that use plain Greek yogurt instead. Bingo!
I decided I would try this recipe from the Iowa Girl Eats Blog, because it also includes some low fat cream cheese for some added decadence.
Greek Yogurt French Onion Dip
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 large sweet onions, chopped
- 3/4 cup beef broth
- 1 tablespoon worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 14 ounces 0% plain Greek yogurt
- 8 ounces low-fat cream cheese
Heat the butter and oil in a large skillet over medium heat. Add the chopped onions, salt, pepper, worchestershire sauce, sugar, dried thyme and garlic powder. Turn heat to high and bring the broth to a boil. Then, turn the heat down to medium and cook, stirring occasionally, until the onions are very soft and dark brown. This will take about 45 minutes. If the onions start to burn, turn the heat down and add a little bit of water.
Take the onions off the heat and allow them to cool completely. Mix the cream cheese and Greek yogurt together in a large mixing bowl. I used a hand blender to ensure the cream cheese-yogurt mixture was completely smooth.
Gently fold in the cooled onions. Store the dip in the fridge until you are ready to serve. It’s best to make this dip a day or so in advance, as the flavours will blend together as the dip sits in the fridge overnight.
And man, this dip was good. So good that you could probably eat it with a spoon, but you probably shouldn’t…. Although, come to think of it, since it’s made with Greek yogurt, why the heck not? You’d just have to deal with whatever havoc eating that many onions would have on your digestive system. 🙂