This deconstructed French onion dip uses a blend of whole milk Greek yogurt and cream cheese as the base for deeply caramelized onions, chopped medjool dates and toasty walnuts. It’s worth it to splurge on a quality yogurt here as that is where much of the flavor of this dip comes from. Serve with sturdy potato chips and fresh vegetables for a nutty, creamy, salty-sweet dip that is addictively snackable.
- 2 Tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large yellow onions, halved and thinly sliced
- 1 teaspoon fresh thyme leaves, plus more for garnish
- Kosher salt and freshly ground black pepper
- 2 Tablespoons sherry or red wine vinegar
- 1½ cups full-fat Greek yogurt (preferably Straus Family Creamery brand)
- ½ pound cream cheese, at room temperature
- 1 garlic clove, finely grated
- 3 Rancho Meladuco medjool dates, pitted and chopped
- 3 Tablespoons chopped toasted walnuts
- Flaky sea salt
- Potato chips and crudités, for serving
In a large skillet, heat the olive oil. Add the onion, thyme leaves and a ¼ teaspoon of salt. Cook over moderate heat, stirring occasionally, until golden brown, about 25 minutes. (If the onion begins to stick, add a splash of water. If they start to darken too quickly, lower the heat.) Add the vinegar and cook until evaporated, about 5 minutes. Let the onions cool completely.
Meanwhile, in a food processor, pulse the yogurt with the cream cheese and garlic until smooth. Season with salt. Scrape the mixture into a shallow bowl or onto a plate and use the back of a spoon to spread in an even layer and create a well in the center.
Spoon the cooled onions into the well and scatter the dates and chopped walnuts over the top. Drizzle with more olive oil and garnish with fresh thyme leaves, flaky sea salt and freshly ground black pepper. Serve with potato chips and crudités for dipping.
recipe & photo by Julia Heffelfinger