In all honesty, I have nothing against those thin packages of freeze dried onion soup you mix with sour cream to make dip. I think it’s a delicious option and if you brought me some (actually, I could use a bowl RIGHT THIS MINUTE), I would be happy and excited and very grateful. BUT. If you’ve never caramelized a pot of onions or added goat cheese to a creamy dip or substituted greek yogurt for sour cream to lower the fat content of a recipe, I think you’re going to want to settle in and get ready for the The Best Dip You Need To Make For Your Next Game Day: Caramelized Onion Goat Cheese Dip.
Let’s start with the greek yogurt substitute. Since I felt VERY nervous the first time I tried it, I understand the concern that the flavor is going to be really different and you’ll have it and it won’t be the same and you’ll ruin a batch of your favorite recipe. I’m happy to report that isn’t the slightest bit true. Despite my incredible love of sour cream, I’ve been substituting greek yogurt for a few years in dishes like beef stroganoff and even using it to top tacos! I prefer to use Fage 2% (they didn’t pay me, although, HI FAGE, I LOVE YOU, you can pay me if you want) because it has the best consistency and flavor (no aftertaste at all)- plus it can be tricky to find greek yogurt that comes in 2%.
Now that you’re sold on the sour cream swap, I’m hoping I won’t have to cajole you too much about the goat cheese. It’s a great creamy ingredient with a bit of extra tang that pairs perfectly with the sweet onions. It’s dip GOLD and you’ll instantly fall in love.
YUM. ONIONY.
- 2 tablespoons butter
- 3 small-medium sweet onions
- 1 cup greek yogurt (I use Fage 2%)
- 4 oz (1/2 cup) goat cheese
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- Melt butter in a large skillet or pot. (Don't skimp on the size of the pot, your onions will caramelize more efficiently and deliciously with plenty of space.)
- Cut onions into thin slices. Add to melted butter and cook over medium heat until caramelized and very brown. (This will take about 25 minutes. Don't be scared to get the onions extra brown- it's not burnt, just flavorful!)
- Turn off heat and sprinkle garlic salt and pepper onto the onions, stirring to incorporate. Let cool slightly.
- In a medium bowl (or in a mixer), combine greek yogurt and goat cheese until smooth and blended together.
- Rough-chop cooled onions on a cutting board and add to yogurt/cheese mixture, stirring in by hand.
- Cover dip and refrigerate to let flavors blend. I recommend a minimum of two hours, but prefer overnight. Transfer to a serving bowl and serve at cool to room temperature.
- This dip is great to make the day ahead- letting the dip refrigerate longer just melds the flavors.
- Serve with classic original potato chips, thinly sliced baguette or delicious pita crackers.
