Bacon Dill French Onion Dip

Creamy bacony French onion dip with a bit of Sunflower Dill Pesto and some Bacon Salt so it tastes almost a little bit like a Bacon Cheeseburger, even though the dip is totally vegetarian. Another plus is it’s Greek yogurt based, so it’s high in protein and low in fat.

I have always had a fondness for French Onion Dip, but the store-bought ones don’t have much appeal to me anymore. I remember as a kid when the store-bought dips were made with real sour cream and they tasted really good back then, as I recall. But then again, my taste buds were different back then too, so it’s hard to tell.

Anyway, the other day I had a craving for some potato chips and a good French Onion dip. It was easy to find some good kettle chips, but not so easy to find a good dip. I decided I’d just make my own.

So I went home and got out that wonderful creamy Greek yogurt that I buy at Aldi, and went about caramelizing some onions (with beer, because onions caramelized with beer are just better). I finished the dip and still wanted to add some more flavor, so I pulled out that fabulous Bacon Salt from my pantry. This stuff works MAGIC, I tell you!

I added a little of my Sunflower Dill Pesto, too, got out a good beer and set about happily munching away. There’s something about potato chips and French onion dip that just brings my mood around to the sunny side again.

Bacon Dill French Onion Dip

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: About 3/4 cup of dip 1x

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Ingredients

Scale 1x2x3x

• 1 Tablespoon olive oil
• About 1 cup finely chopped sweet onions
• A bit of salt
• 4 Tablespoons amber or dark beer
• 1/2 cup plain Greek yogurt
• 2 Tablespoons low fat mayonnaise
• 1/2 teaspoon onion powder
• 1/2 teaspoon bacon salt
• 1/2 teaspoon sunflower dill pesto (recipe here)
• 1/4 – 1/2 teaspoon garlic powder
• 1/4 – 1/2 teaspoon white pepper (or to taste)
• 1/4 teaspoon salt, or to taste

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Instructions

1. Heat the olive oil in a medium frying pan over medium heat. Add the olive oil, then the onions. Sprinkle with a pinch of salt. Saute, stirring frequently, over medium heat until the pan is dry and the onions are soft and tranlucent. Add about 1 Tablespoon of beer. Saute until the liquid is gone. Repeat about three more times or until the onions are very soft and caramelized. Remove from heat and set aside to cool.
2. In a small mixing bowl, mix together the yogurt, mayonnaise, bacon salt, dill pesto, 1/4 teaspoon garlic powder, 1/4 teaspoon white pepper. Stir in the onions, then taste the dip and adjust the seasonings to your liking.
3. Serve with veggies and/or potato chips or use as a spread on burgers, wraps or sandwiches.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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