Welcome to 2015!
If one of your New Year’s goals is to eat less processed food you’re going to love Thursdays in January. I’ll be featuring great tasting party foods that are big on flavor and low on guilt. Let’s start with this Amazing Onion Dip.
There are similar dips available on the web, but I found this one in Katie Kimball’s book Better Than a Box: How to Transform Processed Food Recipes into Whole Foods Favorites.(affiliate link) In there you’ll find Katie’s method for “reverse engineering” your favorite boxed foods into something you’ll feel good about feeding your family.
Amazing Onion Dip is far superior to most store bought dips which I find to be too salty. And, unlike the old standard onion dip made from an envelope of soup, this one doesn’t contain preservatives or MSG.
You’ll save yourself a little time if you keep caramelized onion available to use in recipes, but it really doesn’t take a lot of effort to cook a batch up on the stove. The advantage to having some ready to go is you won’t have to wait as long to dip! (I know I keep harping on it, but a little prep makes assembling a decent meal so much simpler).
Double or triple the recipe for a party. In addition to chips, Amazing Onion Dip is good with vegetables or spread on bread. Store leftovers in the fridge and stir before serving.
- 1 cup diced onion (or ⅓ cup caramelized onions)
- 3 tablespoons butter or mix of butter and olive oil (omit if using pre-cooked onions)
- 1 cup sour cream (or greek yogurt or a mix)
- salt and pepper to taste
- 1 tablespoon dried parsley
- ¼ teaspoon each (add more if desired): turmeric, celery seed, cayenne
- Melt the butter in a large skillet and cook the onions over low heat for 20 - 30 minutes until nicely caramelized. Allow to cool on top of the stove.
- Place the sour cream and spices in a mixing bowl and stir in the cooked onions.
- Transfer to serving bowl. Allow to stand for an hour or more for best flavor, but make sure you sample some.
- Before serving, stir in any liquids that may have separated.
This amount of dip will last Rick and I a couple days. Usually I’ll use sour cream, but if I’m short, I’ll add Greek style yogurt or mayonnaise. I don’t even measure the seasonings anymore so it’s slightly different every time. The turmeric and celery seed are key for giving it a nice color and flavor. You could also try dried thyme instead of parsley.