4th of July is traditionally all about the barbecue, but every good meal starts with snacks, especially when entertaining. I always like to have something out for people to nibble on right away, and honestly snacks are kind of a favorite food group of mine— salty, crunchy, cheesy. These are all of the good things! Unfortunately they are usually all of the “bad” things too, and sometimes result in next-day regret and a puffy face.
Chips & Dip is in that category for me. A good potato chip is just so satisfying and sour cream is happiness and rainbows and before I know it, I’ve eaten the whole bowl and have to fend off the impending guilt with more wine. Enter Skinny Onion Dip. Caramelized onions bring rich, full flavor, while nonfat Greek yogurt, my favorite guilt-free “sour cream,” takes the place of the usual dairy products. The result is a light and tangy dip that you can feel good about. Serve it with veggies or pita crisps if you’re really on good behavior, but personally I’m still going for potato chips. #balance.
Heads up! This dip is best when the flavors have had a chance to meld together in the fridge for at least a couple of hours, and you’ll want to bring it back to room temperature before serving, so plan accordingly. Make it today and it will be perfect in time for any weekend festivities. Happy 4th, friends!
Makes about three cups.
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups nonfat Greek yogurt
- freshly cracked black pepper
- chives or scallions for garnish (optional)
- potato chips for serving
In a large, wide sauté pan, combine the butter and olive oil over medium heat. When the butter is melted, add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized. When caramelizing onions, you’re going for brown, not burnt! They will shrink down in size pretty significantly, and that’s okay! The whole process should take about 30 minutes, and I always progressively lower the heat throughout.
When the onions are done, let them cool in the pan for a few minutes.
Scoop the Greek yogurt into a medium bowl, and add the onions with any remaining fat and juice from the pan. Mix well, and taste to check for seasoning. I always add extra salt and pepper, but you do you! Let the dip sit in the fridge for at least two hours, or overnight. Bring to room temperature before serving. Garnish with thinly sliced chives or scallions if you like, and plate alongside your favorite potato chips!