Triple Onion Dip
A twist on the classic French onion dip, this delicious dip combines thick Greek style yogurt with savory spices, roasted garlic, and caramelized shallots. It is finished with a garnish of fried shallots and served with toasted Pretzilla Bites.
Ingredients
- 2 Tbsp. Unsalted Butter
- 2 cups Small Diced Onions
- 1 cup Small Diced Shallots
- 1 tsp. Kosher Salt
- 1 Tbsp. Roasted Garlic Puree
- 1 cup Whole Milk Greek Yogurt
- ½ cup Mayonnaise
- 1 Tbsp. Balsamic Vinegar
- 1/8 tsp. Ground Black Pepper
- 1 pinch Ground Cayenne Pepper
- 24 each Pretzilla Bites
- 2 Tbsp. Fried Shallot
Preparation
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Melt butter in a medium sauté pan over medium heat.
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Add onions and shallots and cook, stirring regularly, for 10-12 minutes or until caramelized.
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Add salt and continue to cook until the onions and shallots are a deep mahogany brown and the natural sugars begin sticking to the bottom of the pan.
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Add 2 tablespoons of water and stir with a wooden spoon to release and dissolve all the brown bits and cook until dry.
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Transfer to a small bowl and let onion mixture cool.
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Combine cooled onion mixture with roasted garlic, yogurt, mayonnaise, vinegar, black pepper and cayenne in a bowl and mix until thoroughly combined. Set aside in the refrigerator for at least an hour up to 2 days.
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Preheat oven to 350°F.
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Place Pretzilla Bites in a single layer on a baking sheet and place in the oven and bake 5-7 minutes until toasted.
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Transfer dip to a serving dish and garnish with fried shallot.
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Serve with toasted Pretzilla Bites.
Chef's Tip
