Caramelized Onion Dip

The spiralizer is great for quickly cutting onions, especially when you want them stringy, so why not take advantage of this use and make an onion dip? Instead of using sour cream, I use Greek yogurt for this dip, and there’s no instant soup mix either—instead, real caramelized onions are used along with some garlic powder and Worcestershire sauce. The fuller fat the Greek yogurt, the creamier the dip will be, although any kind works well with this recipe.

Serves 4–6

1 jumbo yellow onion

2 tablespoons extra-virgin olive oil

Vegetable broth, as needed

2 cups Greek yogurt

3 teaspoons garlic powder

11⁄2 tablespoons Worcestershire sauce

1⁄2 teaspoon pepper

1⁄4 teaspoon salt

1. Peel onion and remove outer layer of skin. Spiralize using a small-noodle blade. Heat 2 tablespoons olive oil on medium heat. Add onions and cook for about 35–45 minutes until onions are caramelized. Check every 5 minutes and stir as needed. If onions begin to stick to bottom of pan and dry out, add a splash of vegetable broth as needed. Onions should be a warm brown color with a slightly sweet taste.
2. Lower heat to low and add yogurt, garlic powder, Worcestershire sauce, pepper, and salt. Mix in until yogurt is evenly combined with onions. Serve warm or at room temperature.