This dip is made a little healthier than the usual with Greek yogurt and fresh onions.

Confession: I may or may not watch the Super Bowl this weekend. I don’t care much about the commercials, let alone the game. And the idea of gorging on football food and beer leaves me bloated just thinking about it. You might think I’m a snob, or, even downright unAmerican. Sorry, folks. That’s just how I feel.

All of that said, there is one traditional game day snack I love and that’s onion dip. I can mindlessly eat 1000 calories worth, even when it’s the store-bought stuff scooped up with the greasiest potato chips

If I were to host a Super Bowl party, however, I’d class up the dip a bit and cook onions in butter until sweet and browned and then mix them with Worcestershire and smoked paprika-spiked Greek yogurt. Then, I’d buy the fanciest potato chips I can find. (I’m a big fan of the crisp, almost flaky Terra Blues. And blue chips have more antioxidants, right? ;))

If we’re going to keep this whole experience highbrow (and you know I would), I’d eat this with a well-chilled gin martini. If someone called me unAmerican for skipping the usual beer, well then there’s one less drink I’d have to make. (And you couldn’t blame me for keeping the dip to myself, could you?)

Smoky Double Onion Dip
 
Prep time
Cook time
Total time
 
To make the dip even more sweet and oniony, you can also add leeks, red onions, and shallots.
Serves: Makes about 1 cup
Ingredients
  • 4 scallions
  • 1 tablespoon unsalted butter
  • 1 small onion, finely chopped (about ¾ cup)
  • Kosher salt and freshly ground black pepper
  • 1 cup plain 2% fat Greek yogurt (or one 7-ounce container is fine)
  • ½ teaspoon Worcestershire sauce
  • ⅛ teaspoon smoked paprika
  • Potato chips or crisp vegetables, for serving
Instructions
  1. Thinly slice the scallions and separate the white and light green parts from the dark green parts.
  2. In a medium skillet, melt the butter. Add the onion and a large pinch of salt and cook over moderate heat, stirring occasionally, until it starts to soften, about 3 minutes. Add the white and light green parts of the scallions and cook until the onions are very soft, about 5 minutes longer. Increase the heat to medium-high; as some of the onions brown and the pan seems like it might start to burn, add a teaspoon or so of water. Continue cooking, stirring, and adding a little water as necessary, until the onions are very soft and very browned and all of the liquid has evaporated, about 5 minutes longer. Let the onions cool to warm, about 15 minutes.
  3. In a medium bowl, fold the onions with the yogurt, Worcestershire sauce and smoked paprika. Fold in ¼ cup of the dark green parts of the scallions. Season the dip with salt and black pepper, garnish with more scallion greens and serve with potato chips or crisp vegetables.

 

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