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You know that situation where 1) you suddenly find out about an event you need to attend and 2) that you have been volunteered to bring something to eat? And then, just for extra fun, make it so you can’t actually get to the store between now and then, as it were, and have to fix up something from what you have on hand. Yeah…this happened around here recently. My husband volunteered to stop by the Commissary and pick up something ready-made, which made me insist with volume and vigor that I could figure something out, no way I was bringing some store made stuff to a cookout. And that’s how this Greek yogurt caramelized onion bacon dip was born! Because I know there are some vegetarians who stop by my blog – I can assure you that this dip is also amazing without the bacon, so just leave it out and enjoy some onion dip that’s way better than anything from a mix! Plus, it doesn’t have any mayo or sour cream, so it’s healthier (and, I think, tastier) than pretty much any ready-made onion dip you’re going to find.
We discovered that this is great as a dip, spread, and even as a sandwich addition. Because the base is Greek yogurt, we used it on homemade pitas with chicken, lettuce, olives, and feta for a super delicious supper! It keeps fairly well, too, so you can enjoy this dip for several days…if it lasts that long.
I like mixing one red onion and one sweet onion, but you can use two of the same type of onion if it’s what you have on hand. No worries! To make slicing them easier, slice the onion in half down the middle (not pole to pole), cut off the ends, and peel off the skin and outer tough layer. Using a mandolin slicer or a careful hand + a sharp knife, cut them the onion halves into slices 1/4″ thick. Try to cut slices, not rings, to save yourself the work of cutting the rings in pieces after!
My favorite Greek yogurt is the 0% fat Fage. I think it has the creamiest texture and makes the best dips. A lot of Greek yogurts have fillers and stabilizers because it takes so very much milk to make true Greek yogurt, but Fage doesn’t have these added bits of nonsense. And, no, this isn’t a sponsored post – they’re just my favorite!
- 1 medium sweet onion, cut into ¼" slices
- 1 medium red onion, cut into ¼" slices
- 2 teaspoons of coconut oil
- ½ teaspoon light brown sugar
- A pinch of salt
- 3 slices of bacon, cut into ½" pieces (I find kitchen scissors are so much easier than a knife!)
- 1 cup plain Greek yogurt
- Freshly ground black pepper, to taste
- Add the coconut oil to a large (12") skillet and heat over high heat. When it's hot and shimmering, stir in the salt and sugar, then add the onions and stir to coat them completely in oil.
- Reduce heat the medium low and cook, stirring every few minutes, until the onions are dark brown, significantly reduced in size, and slightly sticky. This should take 45-60 minutes, depending on your pan and stove. If you notice the onions are getting crispy, turn down the heat. If they haven't started to caramelize after 15 or 20 minutes, turn it up a bit.
- Once the onions have cooked, remove them from the pan, store them in an air tight container, and stash them in the fridge. This will help cool them down so they don't end up cooking the yogurt!
- Return the burner to a medium heat and add the bacon slices. Fry until crisp, pouring off fat if needed, about 5-10 minutes. Remove the crisped bacon pieces to paper towels to drain. You're done with the stove now!
- Place about ¾ of the onions, half the bacon, and the Greek yogurt in a food processor and pulse to combine. You're not looking to puree the onions, just break them up into more manageable pieces! If you don't have a food processor, you can just mix the ingredients in a bowl. Add freshly ground black pepper for a little extra zing, if you'd like.
- Transfer the dip to a serving bowl or air tight storage container. Garnish the dip with remaining onions and bacon, or store everything in the fridge until it's needed. This dip actually tests even better after a couple hours in the fridge.
I do have to agree with Papi Chulo who says the onions on top aren’t the most beautiful thing. They really are tasty, though! But if you find them unsightly, you can just mix in all the onions and bacon.
The really cool thing is you can feel good about eating this dip, especially if you leave the bacon out. Without the bacon, it’s basically just yogurt and onions, so that’s pretty much as healthy as a dip can be! I love that there’s no mayonnaise or sour cream – they are much my arch-nemesis. I honestly don’t get how people can enjoy mayonnaise as much as they appear to, at least not the standard commercial stuff! How do you feel about commercial mayo? Love it or hate it?
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