Salt & Vinegar Roasted Onion Dip
Ingredients
- 1 medium yellow onion, thinly sliced into half moons
- 2 garlic cloves, thinly sliced
- 2 tbsp olive oil
- Kosher salt
- Black pepper
- 3-4 sprigs of fresh “hard” herbs such as rosemary or thyme, or 1/4 teaspoon dried rosemary or thyme
- 2-4 tsp of your fanciest vinegar
- 4 ounces (half a standard block) cream cheese
- 4 ounces (1/2 cup) whole milk yogurt
Substitutions:
- Yellow onion —> absolutely any onion, just keep an eye on them around the 20 minute mark if you use shallots as they’ll cook faster. You can also use scallions, use about 6 and saute them over medium-high heat in oil until tender and a little bit frizzly.
- Vinegar—> truly ANY type of vinegar. Balsamic, apple cider, whatever.
- Cream cheese and Yogurt —> you can use all cream cheese, or all yogurt, or swap in some sour cream for one of them. Labne also works here, as would ricotta. Stirring in some parmesan at the end would be a great idea too!
Instructions
- Preheat oven to 375F
- Toss the onion slices, garlic cloves, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10 inch cast iron (or any ovenproof) skillet. Nestle the herb sprigs down in the onions or toss in the dried herbs.
- Roast for 30 to 40 minutes, stirring a couple times throughout, until the onions are golden brown, tender, and perhaps a bit charred on the edges of a few.
- Transfer the skillet to the stovetop. Remove the herb sprigs and discard. Turn the stove onto medium-low heat and stir in 2 teaspoons of vinegar, scraping up any onion stuck to the skillet.
- Stir in the cream cheese and yogurt until melted and smooth. Season with more vinegar, salt and pepper to taste. Serve with tortilla chips, crackers, or fresh bread.
Notes
Leftovers? Cut a slit in a chicken breast and stuff it inside before baking. You will not regret this.