This is the ultimate onion dip! Caramelizing the onions gives the dip a smooth and slighly sweet flavor. Great served with chips, veggies, or as a spread.
1tablespoonfresh thyme, chopped(or use 1 teaspoon dried thyme)
½cupmayo
1cupsour cream
½cupplain yogurt(Greek yogurt works well here)
1teaspoonapple cider vinegar
1teaspoon garlic powder
salt and pepper to taste
Instructions
Heat oil in large dutch oven or skillet over medium heat. Add sliced onions, thyme, and salt. Reduce head to medium low and slowly cook, stirring occasionally, until onions are soft and begin to brown, about 40 minutes. Set aside onions to cool.
Whisk together the remainder of ingredients in a large bowl. Add the cooled onions and stir to combine. Season with salt and pepper as needed. Refrigerate for at least an hour, or up to two days.
Video
Notes
Great to serve with chips, crackers, or veggies. Make-ahead and let chill for a day or two before serving!
Sliced onion: I like to cut the onion lengthwise into long strips. However, you can cut them smaller if you wanted smaller pieces of onion in the final dip.
Thyme: fresh thyme is great in this recipe, however a teaspoon of dried thyme can be substituted in its place.
Yogurt: the yogurt gives the dip a bit of tangy taste. You can use plain yogurt or greek yogurt. If you don't have yogurt, substitute sour cream in its place.