In the same way I love Taco Bell and Checkers french fries, I LOVE the french onion dip that comes in a tub from the grocery store’s refrigerated section. I love it. Creamy, oniony, garlicky, perfectly dippable out of that little tub. Mmmmm. I also recognize that it’s not healthy and is likely full of weird ingredients I can’t pronounce.
Enter this recipe: a slightly upgraded version of the grocery store onion dip I love, but still creamy and oniony and garlicky and dippable. Plus, it contains goat cheese, which is always win in my book.
Make it for your next sports-viewing gathering, holiday party, wine book club OR for a snack any day you please, because you’re a grownup and you can do that.
Caramelized Onion Dip
1 large yellow or white onion, diced
1 or 2 shallots, diced
1/2 tablespoon of butter
1 clove garlic, minced
3-4 green onions, thinly sliced
1 cup plain Greek yogurt
4 oz plain goat cheese, softened at room temp
salt + pepper
In a medium to large skillet, saute onion and shallot on low heat with butter and a drizzle of olive oil until caramelized. (This process will take at least 20 minutes – if you want more instruction, check out this tutorial from The Kitchn.) Once caramelized, add a pinch of salt and the garlic, and continue to cook until the garlic is fragrant and a bit softened, about 2-4 minutes.
Let the onions cool, then add to a bowl along with the green onions (reserve a few for topping), yogurt and goat cheese. Mix until combined, then add drizzles of olive oil plus salt and pepper to taste.
This dip can be eaten right away, but I think it tastes even better after sitting a bit (or overnight!) in the fridge. Serve with veggies, pita chips and crackers!
It has been a while since I’ve shared an insta-Tuesday post, so I thought it would be the perfect opportunity to share another roundup of the food I’ve been making, eating and sharing via social channels. Enjoy!
[ABOVE] This pizza by Jessica at How Sweet It Is will blow. your. mind. While it seems crazy to spend hours braising something that ends up as a topping on a pizza, trust me – you won’t regret it. Plus, you can make something like this with the leftovers. // shared here on 10/19
[ABOVE] You don’t need special tools or ninja skills to make some damn good biscuits. Just plenty of butter and some tangy buttermilk – recipe here. Don’t forget bacon, eggs, cheese and hot pepper jelly to go inside! // shared here on 11/2
[ABOVE] Liz nailed this soup presentation by serving it in hollowed out pumpkins. I didn’t get that fancy, but it was the perfect balance of sweet, savory, spicy and creamy. I added a couple chipotle peppers in adobo sauce to make it spicy and used milk instead of heavy cream. YUM! // posted here on 10/27
[ABOVE] I can’t even describe how easy, delicious and worthwhile this recipe by Whitney from Little Leopard Book is. Throw everything in the CrockPot and come home to the most delicious, meaty ragu you’ve ever made! // shared on 11/3
Don’t forget to follow me on Instagram and Twitter for real-time updates on what I’m making and eating!
I’ve shared how I’m not a morning person, so typically I would never wake up on a weekday to put this together. However, I did wake up bright and early this morning to make and shoot a delicious fall breakfast – just in time for you to try this weekend!
You can use any yogurt you like, but I’m really digging the cultured coconut milk yogurt at Trader Joe’s right now. For this particular bowl, I used the vanilla flavor.
The granola, chia seeds and pomegranate seeds add great crunchy texture while the pear and grapes are nice and sweet. This is a healthy and delicious (and gluten free / dairy free!) way to start your day.
Fall Fruit & Yogurt Parfait serves 2
1 pomegranate, seeds removed
1 pear, thinly sliced
1 cup seedless black grapes, halved
1/2 granola, divided
1 tablespoon chia seeds, divided
2 servings of your favorite yogurt
Basically…just put it all in a bowl! In case you’re interested, The Kitchn has a great tutorial for cutting/seeding a pomegranate without making a mess. You can also read up on the benefits of chia seed via Huffington Post.
Have a great weekend!
PS: If you try any of my recipes, or if they inspire you to make something else, please tag your social posts with #CodyUncorked – would love to see them!