This is the real deal – a lightened-up creamy, tangy yogurt dip flavoured with loads of finely chopped onions slow-cooked until golden brown and caramelized. One bite and you’ll never go back to the soup mix version again. Promise.
- 2 tbsp olive oil
- 1 1/2 cups finely diced red onion
- 1 1/2 cups finely diced yellow onion
- 1 1/2 cups finely diced sweet onion (Walla Walla or Vidalia)
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups plain non-fat Greek yogurt
- 1/4 cup mayonnaise
- 1 tsp lemon juice
- Dash Worcestershire sauce
- Heat the oil in a large heavy-bottomed skillet set over medium-high heat. Add onions and cook for 10 minutes, or until translucent and just starting to colour.
- Reduce heat to medium-low and continue cooking for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized (if the onions start to burn at any point, add a tablespoon or two of water and continue cooking). Stir in garlic, salt and pepper, and cook for 1-2 minutes, or until garlic is soft and fragrant. Remove from heat and set aside to cool.
- In a mixing bowl, stir together yogurt and mayonnaise until smooth. Stir in the cooled onions, lemon juice and Worcestershire. Taste and adjust seasoning as needed.
- Transfer to a pretty serving bowl, and cover tightly with plastic wrap. Chill for at least an hour (or up to two days) to allow the flavours to blend together, then serve with chopped vegetables or potato chips for dipping.