Bart made this dip to serve with our 4th of July dinner. It is the best French Onion Dip ever—very smooth, creamy, just the right consistency, and super delicious!
2 tablespoons olive oil
2 cups finely chopped onion (avoid red onion—it will turn the dip murky brown)
Salt and pepper
1 cup cottage cheese
¼ cup boiling water
1 cup sour cream (Daisy brand is our favorite)
½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder
To caramelize onions: Heat oil in nonstick skillet over medium-high heat until shimmering. Add onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook until golden, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deep golden brown and tender, about 20 minutes.
Puree cottage cheese and boiling water in blender until no lumps remain. Add half of caramelized onions and blend until completely smooth. Transfer to medium bowl, then whisk in sour cream, Worcestershire, garlic powder, and remaining caramelized onion. Season with salt and pepper to taste. Refrigerate at least 1 hour or up to 3 days. Serve.
I've only ever had onion soup mix combined with sour cream as French Onion Dip. This recipe looks tons better and I'm sure it has so much less sodium! I think it's so cool that your husband cooks so much!
ReplyDeleteI loved this dip- it adds a festive touch to a meal!
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