Vidalia Onion Dip with Greek Yogurt
A creamy, herb-packed dip made with sweet Vidalia onions and Greek yogurt—perfect for spring and summer gatherings. Naturally gluten-free and vegetarian.
Equipment
- 1 Food Processor not essential
Ingredients
- 3 cups Vidalia onions, sliced thinly about 1 pound
- 1 tablespoon butter unsalted
- 2 cups Greek yogurt plain
- 1 teaspoon beef bullion paste prefer Better than Bullion
- 1 1/2 teaspoon fresh dill
- 1 teaspoon fresh parsley
- 1 teaspoon green onions
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 lemon, juiced about 2 tablespoons
- sea salt to taste
- freshly cracked black pepper
Instructions
- In a skillet over medium heat, cook the sliced Vidalia onions in butter for about 16 minutes, stirring frequently to avoid browning. You want them soft and translucent, not caramelized.
- Remove from heat and let the onions cool until no longer hot, 10 to 15 minutes.
- Combine the cooked onions with ½ teaspoon beef or vegetable bouillon base, 2 cups plain Greek yogurt, 1 ½ teaspoons freshly chopped dill, 1 teaspoon freshly chopped parsley, 1 teaspoon sliced green onions, ½ teaspoon onion powder, ¼ teaspoon garlic powder, juice of half a lemon (about 2 tablespoons) and sea salt and freshly cracked black pepper to taste in a food processor. Blend until smooth (or pulse for a chunkier texture, if preferred).
- Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
- Chill for half an hour and serve. Will store well in a refrigerated air-tight container for 3 to 4 days.