Culinate recipe editor’s note: I substituted roasted garlic (because I had it) for the garlic powder and cut the amount of yogurt in half to ensure a pronounced onion flavor. The results? Delish, especially with ruffly chips!
I can still see the envelope of onion-soup mix that my mother would sprinkle over sour cream, pour into a pretty little bowl, and serve with waffle-style potato chips for her bridge-club gals. That memory is etched right around 1975. You, too?
As much as I love an occasional dip-and-chip indulgence, the formula of yesteryear inevitably has me scrambling for a pitcher of water (those seasoning packets can be extraordinarily salty and contain a slew of preservatives better left alone). Enter: a spice blend with stuff from the cupboard (and not the lab) and a mess of caramelized onions doing some magic on Greek yogurt (the lightened-up piece of this recipe).
|2||Tbsp. neutral oil|
|1||large onion, halved and thinly sliced (about 3 cups)|
|½||tsp. salt, plus more to taste|
|~||Freshly ground black pepper|
|16||oz. “traditional” or 2 percent plain Greek-style yogurt (see Note)|
|1||tsp. garlic powder|
|½||tsp. celery seeds|
|½||tsp. dry mustard|
|¼ to ½||tsp. ground cumin|
|1||tsp. Worcestershire sauce (anchovy-free Plan B: Pickapeppa sauce or ½ tsp. soy sauce plus ½ tsp. molasses)|
|~||Bell pepper, carrots, celery, cucumber, and jicama, cut into handheld-size slices|
Greek yogurt, which is becoming increasingly available in conventional supermarkets, is super-creamy and my preference here. If it’s just not available in your neck of the woods, don’t fret; place a metal sieve over a bowl and pour plain yogurt into the sieve, letting it drain for 30 minutes or so. Although not a deal-breaker, the nonfat version is less creamy than its 2 percent or fuller-fat “traditional” counterparts.
The flavors of this dish mellow and deepen with time. The dip will keep for 3 days in an airtight container in the refrigerator.
This content is from the book The Meat Lover’s Meatless Celebrations by Kim O’Donnel.
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