adapted from recipe by thekitchn.com
- 1 teaspoon fine sea salt
- freshly ground black pepper
- 2 cups plain Greek yogurt
- 1 tablespoon Worcestershire Sauce [I used a substitute with ingredients I had on hand]
- 1 large clove garlic, minced
- pinch of salt
- 2 medium yellow onions, finely chopped
- 1/4 cup olive oil
- Add the oil and onions along with a big pinch of salt to a large sauté pan. Cook over medium heat, stirring frequently, until onions caramelize into a deep brown color. This may take 15 minutes or more. You may need to add a splash of water or wine towards the end if the onions begin to burn.
- When the onions are done, add the minced garlic and stir for several seconds until you can smell the garlic. Turn off the heat and stir in the Worcestershire sauce [or substitute]. Let cool.
- In a bowl, mix the cooled onions and the yogurt until blended. Stir in several turns of freshly ground black pepper. Taste for salt. If you are serving this with salted chips, be sure to use one for your final tasting so you can adjust accordingly.
- The dip tastes better if it’s given several hours for the flavors to blend. It can even be made the day before with excellent results.
- The onions can be caramelized a day or two in advance as well. Follow the recipe through Step 2 then place the cooled onions in a container, cover, and refrigerate until needed.
- The texture of the dip calls for finely chopped onions. This means they will cook more quickly and burn more easily than larger cuts of onion when caramelizing, so keep an eye on them, stirring frequently. It also helps to keep a little water or wine nearby so the pan can be quickly deglazed and cooled if the onions start to scorch.
- Potato chips are the classic dipping choice but fresh vegetables such as carrot and celery sticks, cut up bell pepper strips, etc. make great alternatives.