Caramelised Onion Yoghurt Dip
I’d wanted to create a dairy-free version of the famous caramelised onion dip for such a long time. Using Riviera Greek-style oat yoghurt, I think I’ve really risen to the challenge, the result is super creamy and tasty!
I developed this recipe as part of my collaboration with Aliments du Québec, under the theme: Hosting during Winter!
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- Preparation time: 15 minutes
- Cooking time: 30 minutes
Ingredients
Caramelized Onions
- 2 tablespoons (30 ml) vegetable oil of your choice
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon (2.5 ml) salt
- 2 garlic cloves, minced
Dip
- 1 1/2 cups (375 ml) Riviera Greek-style plain oat yoghurt
- 1/2 cup (120 g) dairy-free cream cheese
- 1 tablespoon (15 ml) apple cider vinegar
- 2 teaspoons (10 ml) regular or vegan Worcestershire sauce
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
- 1/3 cup (15 g) chopped fresh parsley + 2 tablespoons (30 ml) to garnish
- Spiced oil (optional)
- Toasted pita bread or crisps to serve
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Preparation
Caramelized Onions
- In a large nonstick skillet, heat oil over medium heat and cook onions with salt for 25 to 30 minutes, stirring often, or until caramelized. Add the garlic and cook for a further 2-3 minutes. Leave to cool for ten minutes or so, then chop the caramelized onions coarsely.
Dip
- In a bowl, combine all dip ingredients. Add caramelized onions and mix gently. Pour into a bowl or serving plate and garnish with fresh parsley and spiced oil. Serve with toasted pitas or potato chips!
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