I mean… really had A THING.
And when I say dip, I mean the mayo or sour cream based dips that come in tupperware containers (always saved + reused…) in the dairy aisle at the grocery store. Trust me, right about now she is probably rolling over in her grave with all this hummus talk going on in the world. Don’t even get me started on guacamole.
At any given time she’d have four or five varieties in her fridge. Yeah baby… four of five. Granted two of them were usually expired, and while she claimed “oh they’re fine!” more often than not yet another container was opened by a grandchild or visitor.
I was never a huge fan of creamy dips as a kid (mainly because they included vegetables. yes i’m serious.), but that’s not saying I always passed up a nice swoop into a bowl of french onion or bacon horseradish. I usually succumbed to the pressure, because that’s what you did at grandma and grandpa’s house: ate all of their Pringles, pretzel twists and Fritos with huge globs of dip.
[Meanwhile, I also participated in an extremely weird obsession during the summer of 1992 consisting of a million pretzel sticks dipped in chive cream cheese while watching Rescue 911 episodes with my cousin Lacy. But whatever. Stuff happens.]
The other wonderful trait Mother Lovett adopted in her old age (besides touching every single cookie on the platter before choosing the one she deemed worthy) was that of double dipping. She was the worst double dipper EVER. In public too. It was actually horrifying. Alright, I have to stop talking about it. I’m cringing.
She’s been on my mind a lot lately; in fact I’m pretty sure she is sending my brain food cravings from the grave. I’ve been locked into my own chip + phase, and well… you can imagine how that is turning out. So in order to feel a little better about my junk consumption, I caramelized onions for a good 40 minutes or so then whipped them into a big container of Greek yogurt with a few other flavors. Not identical to her old favorites, but seriously, seriously did the trick. I’m think you could even dip some vegetables in here, but then I’m not sure if we could be friends anymore.
So, whatever… that’s up to you.
Caramelized Onion Greek Yogurt Dip
makes about 2 cups of dip
1 medium red onion, chopped
1 medium sweet onion, chopped
1 tablespoon olive oil
1/2 tablespoon salted butter
1 16-ounce container of plain 2% Greek yogurt
1 teaspoon salt
2 teaspoons brown sugar
1 teaspoon black pepper
1/4 teaspoon garlic powder
In a large pot, add olive oil and butter over low heat. Once melted, add in chopped onions with 1/4 teaspoon of salt, and stir until all onions are coated in the oil mixture. Cover the pot and cook for approximately 45 minutes, stirring every 5-10 minutes. After 45 minutes, stir in 1 teaspoon of brown sugar and let cook for 5 minutes more. Remove onions from heat (as long as they are caramelized) and stir in remaining brown sugar.
In a large bowl, mix together yogurt and onions, stirring in salt, pepper and garlic powder. Taste and add more seasoning if desired. Serve with chips, pretzels or (ugh) veggie sticks.
Note: if Greek yogurt is still to tart with all the mix-ins or tastes too “healthy” for you, feel free to do half sour cream/half yogurt. Still better than the stuff from the store!
Those chips are buffalo + blue flavor and yes, I am surviving on them alone.