Eeek! If you follow me on Instagram you already know I got a new camera! Nothing super duper fancy schmancy but I’m so excited because this camera has video capabilities. I’ve been wanting to create video content for the blog for a long time but never really had the proper equipment. Now I have no excuses. I do need to learn how exactly to make and edit videos but hopefully it’ll be a fast learning curve. I would love if you guys have any recommendations for other equipment or links to good tutorials!
Also, did you guys see my “Day in the Life” feature on Rachel Cooks? Check it out! You know what else you should check out? This French Onion Dip. It has all the flavor of fat-laden dip without all the guilt. Plus, it can be made ahead of time for Superbowl Sunday, or just ’cause.
Taste: Tangy and slightly sweet yet savory. I’ve said it before but you really can’t beat the taste of caramelized onions.
Texture: Thick, creamy, and a little chunky. Perfect on top of a crisp carrot, broccoli floret, bell pepper slice, or if you’re feeling indulgent, a crunchy potato chip.
Ease: Not difficult but chopping and caramelizing the onions is a little time consuming. Thankfully the dip can be made 2 days ahead of time.
Appearance: This dip aint’ gonna’ win any beauty pageants but at least we all know how scrumptious onion dip is.
Pros: Light, tasty, and can be made ahead of time. Perfect for game day.
Would I make this again? Yes.
How to make Light French Onion Dip
Yield: Serves 8
2 tablespoons olive oil
1 large red onion, finely ficed
1 large Walla Walla or Vidalia onion, finely diced
2 large yellow onions, finely diced
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups plain nonfat Greek yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Vegetables, chips, etc. for serving
Heat the oil in a large skillet over medium-high heat. Add the onions and saute until they are translucent and just beginning to lightly brown, about 10 minutes. Reduce the heat to medium-low and continue to cook until the onions are soft, golden brown, and caramelized, about 20 to 25 minutes longer. If the onions start to burn add 1 to 2 tablespoons of water. Stir in the garlic, salt, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool.
In a large mixing bowl combine the yogurt and mayonnaise. Stir in the cooled onions, lemon juice, and Worcestershire. Season with more salt and pepper if necessary. Transfer to a serving bowl, cover with plastic wrap, and let chill for at least one hour or up to two days. Serve with vegetables and chips.
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