This creamy caramelized onion dip is perfect for new year’s eve, a super bowl party or even a summer backyard bbq!
- 1 large onion (vertically sliced)
- 1 tbsp unsalted butter
- 1 tbsp sherry (divided)
- 1 1/3 cups plain lowfat greek yogurt
- 2/3 cup whipped cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp white ground pepper (or black)
- 1/4 tsp celery salt
- 1 tsp Worcestershire sauce
- 1 sourdough baguette
- 1/2 stick unsalted butter
- 1/4 cup chopped fresh herbs (rosemary, thyme, oregano, etc)
- 1/2 tsp sea salt
- Melt butter in a pan over medium-low heat. Add onions and let them sit for about 20 minutes as they begin to caramelize. Stir every 10 minutes or so, ensuring they don’t turn too dark.
- While the onions are cooking, mix the greek yogurt and cream cheese in a small mixing bowl. Add the garlic powder, pepper, salt and Worcestershire sauce; mix well until smooth and creamy. Refrigerate until the onions are done cooking.
- As the fond starts to form on the bottom of the pan, add a 1/2 tbsp of sherry and deglaze the pan (scrape as much of the dark bits from the bottom as possible). As the onions continue to cook, stir them every 10 minutes until they are done. Once they are a nice golden brown color, add the additional 1/2 tbsp of sherry and deglaze again. Remove from heat and let cool slightly.
- Once the onions have cooled, remove from pan and place on a cutting board, reserving a tablespoon or two for topping. Chop the onions and then add them to the yogurt mixture; stir until incorporated. Return to refrigerator while the bread is toasting.
- Slice the baguette on an angle to form longer pieces, about an inch thick.
- In a small bowl mix the butter, herbs and sea salt. Butter one side of each baguette slice.
- Heat a large non-stick skillet over medium heat. Place bread slices in skillet, buttered side down and toast for 2-3 minutes until golden brown. Repeat with until all baguette slices are toasted.
- When ready to serve, top dip with reserved caramelized onions.
While this dip can be served right away, I typically like to make it either the night before or early in the morning to really give the flavors time to meld. If doing so, wait to toast the bread until right before serving.