Fact: I hate onions. Like, I loathe the smell, taste, texture, etc. I even made my sister feel really bad eating a burger with raw, white onions one time. A long time ago, but she still likes to remind me of this incident, every now and then.
When my mom makes her famous potato salad, I beg her to puh-lease make a small batch sans onion for me. When I first met Jason, he loved him some raw,
nasty onions in a dish, and I would refuse to kiss him if he ate them. I was so nice, wasn’t I?
So imagine everyone’s surprise when they saw me eat French Onion Soup, (and all time fave of mine!), French Onion Dip, and onion flavored bagels. The people who I have onion shamed, wanted to kill me. I can’t even blame them.
It turns out, if an is onion cooked down and/or carmelized, I can handle it. Who knew? #thingsyoulearnafter30
I have always loved the French Onion Soup Dip that comes in a packet, that you add to sour cream. It’s a classic that everyone loves, right?! It’s still a fave of mine, but I did discover a Greek yogurt version in the store that Oikos made…and it was spot on. It tasted pretty close to the sour cream/packet dip I love so much. But with less ingredients, less preservatives, and less calories. Then….this dip disappeared from the shelves. I can never find it, and needed to create my own, stat!
And so after THREE attempts, I did. The not so secret ingredient is Worcestershire sauce (I learned this after finding this recipe), and it changed my world, ya’ll. Side note: You could totally use sour cream instead of Greek yogurt if you prefer, but for me the Greek yogurt version is not only ‘cleaner’, but has less calories (about 35-40 less for every 2 tbsp).
This dip is perfect for a picnic, and all of your upcoming summer shindigs! Because really, who doesn’t love French Onion Dip?
- 2 tbsp butter
- 2 medium onions, peeled and diced
- 2 cloves garlic, minced
- 2 7oz containers of plain Greek yogurt
- 1 tbsp Worcestershire sauce, to taste
- 1 tsp celery salt
- salt and pepper, to taste
- To a skillet, add butter and onions along with a generous pinch of salt. Cook over medium heat, stirring frequently, until onions caramelize into a deep brown color. Be patient! Low, and slow will caramelize these onions.
- When the onions are done, add the minced garlic and stir for several seconds until the garlic is fragrant. Turn off the heat and stir in the Worcestershire sauce. Let onion mixture cool.
- Once onion mix is cool, in a bowl, mix with yogurt, and other spices until well blended. Adjust to taste with salt, pepper, and any additional Worcestershire. Let dip chill for up to 1 hour before serving.
See what else others are bringing to this picnic, for Sunday Supper!
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Chipotle Dipping Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Heart Shaped Pretzels with Pink Salt by Dandelion Greens
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad Skewers by annaDishes
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Lemonade by Noshing With The Nolands
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Burger Ice Cream by Brunch with Joy
- Chicken Salad Sliders by Life Tastes Good
- Southern Style Chicken Salad by Recipe for Perfection
- Spanish tortilla by Caroline’s Cooking
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
- Sweet and Tangy Green Apple Slaw by Simply Healthy Family
- Uncle Dave’s Potato Salad by Runner’s Tales
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Nicoise Salad by Gaila – The Petit Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
- Spring Couscous Primavera by No Spoon Necessary
- Strawberry Fool by Cookin’ Mimi
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Gluten Free Cookie Bars by Gluten Free Crumbley
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
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