Three Onion Dip
I had posted a quick picture of this Three Onion Dip recipe on Instagram, way back. There were SO many requests for the recipe, I thought I’d better share it quick! Perfect for game day, but honestly, this is more than just a dip. use it on pan-seared fish (salmon would be awesome), or as a sandwich spread made with my last post of Roast Turkey Breast and some delicious toasted bread, maybe open-face it?
- Eggs, yes, try it with some eggs!
- Feeds a crowd, really it does
- Keeps well in the fridge, at least 4-5 days
You could use this dip as a sauce for a YumYum Bowl too. Speaking of Bowls, I had to cancel my Bowl Me Over class last week due to being sick as a dog (it was a doozy to say the least, down for four days, 4!). But, lucky we were able to re-skedge for this Thursday night. There are (at present) a few spots open, if you’d like to join us. Head to the Cooking Classes page to sign up. It’s going to be a bowl of a good time! (I know, didn’t make much sense, my brain is still recovering!)
Make it!
Here’s the onion dip recipe, be sure to let m know how you like it.
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Three Onion Dip
- Category: Appetizer
Description
This dip works as a sandwich spread (use it on a Roasted Turkey Breast sammie, or a salad dressing, just thin with a bit of balsamic vinegar. Great with homemade sweet potato chips, yum! Use it as a sauce for salmon…now we’re talkin’!
Ingredients
- 1 large onion (chopped)
- 5 green onions, whites only (chop and save the green tops for later)
- 2 cloves garlic (chopped)
- 2 tablespoons olive oil
- salt (to taste)
- 1 teaspoon brown sugar
- 1 cup sour cream (or combo greek yogurt and sour cream)
- 1 tablespoon apple cider vinegar (or your favorite vinegar)
- 1 teaspoon worcestershire
- extra green onion tops for garnish
Instructions
- Combine onion mixture with sour cream, vinegar, worcestershire and a good amount of freshly cracked black pepper. Place in a serving bowl, garnish with more green onion tops. Voila!
Notes
Homemade Potato/Sweet Potato Chips
To make homemade chips. Preheat oven to 425°. Scrub two sweet potatoes or russets and dry well. Using a mandolin, thinly slice the potatoes and place on a towel to dry. If you don’t have a mandolin, use a very sharp knife, get as thin as you can, about 1/8″. Take your time, keep your fingers tucked in!
Dry the potatoes and brush each side of potato with some olive oil and place on a sheet pan. Generously salt and pepper potatoes.
Place in hot oven for 20-25 minutes until golden brown and crispy. Enjoy with your onion dip!
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Yummy!! This looks really, really good, Shelagh!! Can’t wait to make it!!