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.