You guys remember that french onion dip from the grocery store. It was in a white container and it was pretty thick…almost too thick. Anyway, that was the snack of the 80’s in my house growing up, complete with ridged potato chips (because the ridges made the dip stay on the chip).
Well, fast forward to adulthood and I just don’t eat that kind of stuff anymore. Don’t get me wrong, it’s delicious, but just not something that makes it in my grocery cart.
So, what’s a girl to do when she wants some french onion dip? I figure out a way to make it on my own.
I’ve been making this dip for years, it made it in my first self-published cookbook. Since that’s not in print anymore, I have decided to share it here for everyone to enjoy. It couldn’t be easier and I added some healthier ingredients and real onions to kick up that onion-y taste.
Sometimes I find myself eating this right away, but it’s really better if you let it sit for about 2 hours in the fridge for the flavors to blend together.
French onion dip is perfect for parties, because everyone loves a good dip. Get out those sliced and cut up veggies for dipping and you’ve got yourself the perfect healthy snack!
Here are more yogurt based dips if you have extra yogurt to use up:Print
2 tablespoons extra virgin olive oil
1 medium yellow onion, about 3/4 cup chopped fine
1/2 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1 cup plain 2% Greek yogurt
1/2 cup low fat sour cream
In a small saucepan over medium low heat, add olive oil, onions and salt.
Saute for 10 minutes, stirring occasionally. Turn the heat down if they start to get crispy around the edges.
Add the Worcestershire sauce and turn off heat, let the onions soak in the sauce for 2 minutes.
In a small bowl, add yogurt and sour cream and stir in the onions.
Cover and refrigerate for at least 2 hours.
- Prep Time: 5 minutes
- Hands Off Time: 2 hours
- Cook Time: 15 minutes