This dip ain’t pretty, but it sure tastes good, plus it’s easy and replaces the onion dip made from Lipton’s soup, that we all grew up eating – the one with the ingredient list on the packet that has lots of long chemical names – with [almost*] all natural ingredients.
- about 2 pounds of yellow onions, diced small
- 2 TBLS olive oil
- pinch of sugar & a drizzle of soy sauce
- 1 cup Greek yogurt (I use 2%)
- 1 cup sour cream (I used full fat, but you can use lowfat, if you wish)
- 1/2 cup mayonnaise (again, I used full fat, but reduced fat would be OK)
Pour the oil into a wide deep skillet and heat. Add the onions, and a pinch of salt, and stir to coat the onions well with the oil. Sprinkle in the sugar, and drizzle in the soy sauce, and stir. Cook over low heat stirring frequently, until the onions are dark brown and well caramelized. Cool. Mix the onions with the yogurt, sour cream, and mayo. Serve with vegetables and crackers.
*both the Hellman’s Mayo and the Kikkoman soy sauce that I use contain some questionable ingredients.