CARAMELIZED-ONION DIP WITH VEGETABLES
People tend to get excited about this beloved dip, especially when it's made from scratch. The caramelized onions give it a nutty finish. The secret to this luscious onion dip is mixing low-calorie Greek yogurt with a smaller amount of sour cream.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h15m
Yield Makes 3 3/4 cups
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until caramelized, 35 to 40 minutes.
- Add water; cook, scraping any brown bits from bottom to deglaze skillet. Transfer onions with brown bits to a medium bowl; let cool for 30 minutes.
- Stir yogurt, sour cream, lemon juice, and cayenne into onions. Refrigerate for at least 1 hour. Sprinkle with cayenne. Serve with vegetables.
Nutrition Facts : Calories 112 g, Cholesterol 7 g, Fat 2 g, Fiber 4 g, Protein 5 g, Sodium 288 g
ONION VEGGIE DIP
With just four ingredients and only 10 minutes of prep, this creamy dip is perfect with veggies or crackers. -Ruthie Pomeroy, Mount Angel, Oregon
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the sour cream, minced onion, parsley flakes and seasoned salt. Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 126 calories, Fat 10g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 212mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
FRENCH ONION DIP FROM SCRATCH
Everyone has the soup mix onion dip. Try this fabulous recipe for a homemade version that is much better!!
Provided by CCUMMINS
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
- Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 2.6 g, Cholesterol 11.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 176.4 mg, Sugar 0.9 g
VEGGIE/VEGETABLE DIP
This is from my mom's recipe box. I like that the ingredients are simple, but the result is AWESOME! The following is made with dry ingredients but can easily be substituted for fresh ones.
Provided by um-um-good
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix all together.
- Enjoy.
GREEK YOGURT VEGGIE DIP RECIPE BY TASTY
Here's what you need: greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, green onion, green onion, dried minced garlic, dried minced onion
Provided by Tasty
Categories Appetizers
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Slice green pepper.
- In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
- To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
- Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
- Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 14 grams, Sugar 17 grams
BAKED CHEESY ONION VEGGIE DIP
Fantastic dip for any get together. Great way to sneak veggies into the picky ones! Adjust the veggies to use what you like, what you have or just what you think would be good. The meat here is very optional. Make this veggie friendly by omitting it all together. Make it carnivore friendly by adding the meat option. Really ANY meat ground or chopped would work here. Enjoy!
Provided by Mamas Kitchen Hope
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop, mince, dice or slice veggies to your desired size and shape. I like to chop everything and mince the garlic with my garlic press.
- Sauté onions, mushrooms and bell pepper until soft and onions are translucent. Add garlic and sauté one minute more.
- Add mayo, mozzarella, cheddar and chopped olives and meat if using. Stir to combine.
- Scoop all into an 8x8 glass pan or similar size oven proof dish. Bake at 350°F until melted and dip-like (is that a word?) About 15-20 minutes.
- Enjoy on corn chips, tortilla chips or crackers.
- Feel free to adjust amount and type of veggies to your taste. Just keep the cheese and mayo mixture the same.
- Some other great veggies to add or substitute would be seeded tomatoes, zucchini, artichokes, hot peppers, etc.
Nutrition Facts : Calories 320, Fat 25.5, SaturatedFat 11.1, Cholesterol 59.4, Sodium 562, Carbohydrate 9.5, Fiber 0.5, Sugar 2.9, Protein 14.2
VEGAN ONION DIP
For the creamiest, dreamiest vegan onion dip, use a high-speed blender, if you have one. There is some down time in this recipe - soaking the cashews and letting the dip rest - but don't be tempted to skip those steps. The cashews need to soak so they blend as smoothly as possible, and the finished dip benefits greatly from some time to let the flavors come together. Prepare it a day in advance and refrigerate overnight for best results.
Provided by Yossy Arefi
Categories snack, condiments, dips and spreads, finger foods, appetizer
Time 45m
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 11
Steps:
- Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours.
- About 45 minutes before the cashews are finished soaking, combine the chopped onions, olive oil and a pinch of salt in a medium skillet over medium-low heat. Cook the onions, stirring occasionally, until they are deep golden brown and caramelized, about 30 minutes. To prevent the onions from burning and sticking to the bottom of the skillet, you can add a splash of water, 1 tablespoon at a time, as needed. Let caramelized onions cool slightly.
- Drain the cashews and add them to the bowl of a food processor or high-speed blender with the beans and 1/2 cup water. Blend the mixture until smooth, about 5 minutes, stopping the mixer and scraping down the bowl occasionally.
- Add the lemon juice, vinegar, onion powder, paprika and 1/2 teaspoon salt, and blend again until smooth. Transfer the mixture to a bowl. Reserve about 1 tablespoon onions for garnish, then add the rest to the bowl. Fold the onions into the mixture, cover and refrigerate for at least 1 hour and up to overnight. (Overnight is ideal for the best flavor.)
- Just before serving, give the dip a good stir and adjust the seasoning with lemon juice and salt as desired. Top with the reserved onions and chives, if desired, and a few grinds of black pepper. Serve with potato chips or crudités. Store leftovers covered in the fridge for up to 3 days.
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