Perfect Picnic Onion Dip
A few years ago, we moved into a beautiful house next to the water. It’s surrounded by seven miles of trails. Every morning Talya and I take a walk to greet the bunnies, birds, ducks, and yes, even the snails. She enjoys our nature walks so much that I decided it was high time we had our first picnic. So, I rolled up a blanket, whipped up some dip and piled a bunch of veggies onto a tray. We found a nice spot in the grass underneath a shady tree, with plenty of blooming flowers. Halfway through our picnic a dog even wandered over to say hello. That was definitely the highlight of the picnic for Talya. Though I suspect the dog went away feeling a little disappointed. He got his belly rubbed, but didn’t get it filled.
Fourth of July seems like the perfect opportunity to share my recipe for onion dip. It’s perfect for picnics and outdoor celebrations.
Decadent Onion Dip
Yield 3 cups
2 large yellow onions, diced
¼ cup Thrive algae oil or olive oil
1 teaspoon sugar
1 ¼ teaspoon sea salt, fine-medium
1 teaspoon fresh ground pepper
2 tablespoons fish sauce
1 cup sour cream
½ cup reduced fat Greek yogurt, plain
½ teaspoon onion powder
Dice the onion, and sprinkle with the sugar. In a large pot or sauté pan, heat the oil over high heat. Once the oil is hot, add the onions and cook, while stirring, for several minutes. Add the salt and pepper.
Reduce the heat to medium and cook for about 15 minutes, or until the onions are golden in color, stirring occasionally. Remove from the heat and stir in the fish sauce. Allow the onions to cool.
If you want, you can actually make the onions the day before, and refrigerate them overnight. If the onions release some liquid once cooled, do not discard. Simply stir the onions and liquid together to recombine. Add in the sour cream, reduced-fat yogurt and the onion powder. Serve with fresh veggies, potato chips, sweet potato chips, or even ancient grain tortilla chips.
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