The Super Bowl is coming up! I’d be lying you to if I said I was really into football (and we don’t lie to each other on this blog) but I AM super pumped for all of the food that I’ll get to munch on during the game. This year, I don’t think there will be a snackadium involved, but I’m ok with just eating this dip.
I’d really just like to face-plant into this french onion dip. Over and over again. There’s something wonderful about caramelized onions, and it makes me want to find caramelized onion scented candles so I can continuously smell the aroma.
Making caramelized onions also lets me practice patience. The longer you wait, the more delicious they will taste. And it’s worth it! This french onion dip (adapted from Iowa Girl Eats) is made with Greek yogurt and cream cheese, instead of mayonnaise and sour cream, which I think adds a fantastic touch. It makes a big bowl and although you can eat it right away, I recommend chilling it for a few hours in the fridge. Again, that patience thing.
You can make it the night before and it will be a fantastic addition to your Super Bowl party…or on any ol’ day, really. It’s also great served with veggies!
What are your plans for the Super Bowl?
Recipe adapted from Kristen over at Iowa Girl Eats
- 2 Large yellow onions, diced
- 2 Tablespoons olive oil
- 1/2 Cup beef broth
- 1 Tablespoon Worcestershire sauce
- 1/2 Teaspoon garlic powder
- 12 oz. Greek yogurt
- 8 oz. of cream cheese (1 package), at room temperature
- 1/2 Teaspoon dried thyme
- Salt and pepper to taste
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the onions and stir to make sure the olive oil coats all of them.
- When the onions become translucent (about 5-7 mins) stir in 1/2 cup beef broth.
- Bring to a boil and then lower the temperature down to medium/medium-low heat.
- Continue to cook onions until they are brown and caramelized...about 45-60 minute total, stirring every few minutes. If the onions are burning, turn the heat down a bit. The onions will start to turn a caramel color and then a deep amber--this is when you know they are done.
- Add the Worcestershire, garlic powder, salt, and pepper and then cook for about 1 minute longer. Remove from heat and place onions on a plate or in a bowl to cool.
- When the onions are cooled, mix the room temp cream cheese (i softened it in the microwave), Greek yogurt, dried thyme, and additional salt/pepper together in a medium sized bowl.
- Then add the onions to the cream cheese/Greek yogurt mixture and incorporate until everything is mixed together.
- Top off with a little extra dried thyme for garnish, and then serve immediately or refrigerate until ready to serve.
I am really excited for this year! For some reason, it feels different…but I’m not sure why. Lots of thoughts rolling around in my head right now though. I hope to do some traveling, plan a few camping trips, and I want to run another half marathon. Completing a half last year was really challenging but it was totally worth it. Perhaps I am being too ambitious but I guess only time will tell. :) I’m also in my second week of taking a nutrition class at the City College! So far, it’s really fun and interesting. We’ve learned a lot about the 6 classes of nutrients, the difference between calories from fat vs. calories from carbohydrates, and a few types of studies that are commonly used for nutritional research. You might be thinking…Duh, Steph, everyone knows this stuff. LAME. Well, not meeee! I read a lot about nutrition in my free [Continue Reading…]
I was excited to get the opportunity to work with Kraft and create a recipe using their cheeses. I’m always overly eager to consume any and all types of cheese so this project was perfect. I decided to make this tart because I love the combination of flavors and texture. It’s creamy, sweet, and slightly salty with a flaky crust. The trick to this dish is to get your onions fully caramelized and then to add tons of cheese! It makes a great appetizer for a party, a delicious snack, or a fun addition to a weeknight dinner. All you need is a sheet of puff pastry, some olive oil, red pepper flakes, a sheet of puff pastry, onions (plus some butter), arugula, and 3 types of cheese: mozzarella, goat, and parmesan. I recommend making this recipe in 2 parts: 1) Caramelize the onions the night before and then 2) Assemble and bake the tart [Continue Reading…]
It’s that time of the year again…cookie season! And my favorite way to kick it off is by participating in the Annual Great Food Blogger Cookie Swap hosted by The Little Kitchen and Love and Olive Oil. This is my third year participating and I feel like it just gets better and better every year! Here are my cookies from Year 1 and Year 2 if any of you are curious. The way it works: Food bloggers sign up online and then we receive 3 matches. We then make 3 dozen of the same cookie and send out 1 dozen to each match. In return, we get 3 different types of cookies (1 dozen each) from 3 other bloggers. It’s pretty amazing, especially when you have hundreds of bloggers participating from all over the world! Also, this year Julie and Lindsay got some great sponsors who matched our donations, and we ended up [Continue Reading…]