Sometimes there just isn’t enough time to do it all. I have a lovely, time-consuming recipe for a French onion dip made from scratch. But this one is for when you need a little something to go with the veggies and you’re short on time. I make my recipe with yogurt, but other people use sour cream and mayo, so feel free to use those if you wish. I prefer it to be a little healthier, hence the yogurt, plus think it tastes really good this way.
What you need:
- plain yogurt (homemade recipe here) I use 3.5% fat
- packaged dry onion soup mix
- a little red onion
- cheesecloth for straining (optional)
What you do:
- If you’re really in a hurry you can skip this first step; your dip will just be a bit more watery. In this case it might be good to use a little sour cream or mayonnaise to mix with the yogurt. Here’s what you do: Place a sieve above a bowl and line the sieve with cheesecloth. Put about 1 & 1/2 cups of yogurt into the cheesecloth. Place in the fridge and drain the yogurt for an hour, or longer if you have time. You may need to remove some liquid from the bowl during the draining process.
- Finely chop some red onion (a few tablespoons). Remove the yogurt from the cheesecloth and put it in a bowl; add some of the red onion, reserving a little for a garnish.
- Add some onion soup mix to taste, a little at a time.
- Garnish with some more red onion.
- Serve with veggies and/or chips.
I try to avoid bringing a veggie platter to a party – not because I don’t love my veggies. I Love my veggies! But I also love to bake, and a party is usually a great excuse for me to bake something. When I recently ended up agreeing to bring a veggie platter to a party, I began looking for something to make it special. Then I came across this recipe . . . This dip is a great low-fat alternative to the usual sour-cream based dip. It is a homemade version of the standard from my childhood, French onion soup mix and sour cream. It’s a bit of work to chop and then caramelize the onions, but the flavour is so worth it.
I found the recipe on crumbblog.
What you need:
- 1 tbsp olive oil
- 1&½ cups finely diced red onion
- 1&½ cups finely diced yellow onion
- 1&½ cups finely diced sweet onion
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 1½ cups plain yogurt (see homemade yogurt recipe here)
- ¼ cup mayonnaise
- 1 tsp lemon juice or more to taste
- dash of Worcestershire sauce
What you do:
- Heat the oil in a large frying pan (my cast-iron one worked great for this) at medium-high heat. Add the onions and cook for 10 minutes, or until they are just starting to colour.
- Reduce heat to medium-low and continue cooking for 20-25 minutes, stirring from time to time, until the onions are golden brown and caramelized. If the onions get too dry at any point add a tablespoon or two of water to avoid burning, and continue cooking). Stir in the garlic, salt and pepper and cook another minute or two. Remove from the heat and set aside to cool.
- In a mixing bowl, whisk the mayonnaise, then whisk in the yogurt, lemon and Worcestershire until smooth. Stir in the cooled onions, salt and pepper to taste.
- Put the dip into a serving bowl, cover and refrigerate for at least an hour or up to two days to allow the flavours to mingle.
- Serve with veggies or chips.
Tip: Peel and cut your own carrots for your veggie tray. They will taste so much more like… carrots.