Low Fat French Onion Dip

I'm finding recently that although I don't really like chips, I love any sort of dip. I guess I'm on a dip kick lately, with Spinach Artichoke, Buffalo Chicken, and now French Onion Dip. All are perfect for dipping with raw peppers, chips, or carrots, or over a salad or sandwich. Caramelized onions are one of my favorites, and they really shine here

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut your onions into long, thin slices, and separate each of the layers

Step 2

For this dip, you're going to need caramelized onions. I prefer to use my crockpot, so I don't have to babysit the stove for an hour; see my Slow Cooker Caramelized Onions

Step 3

If you prefer the stove instead, heat a large pan over low heat with olive oil. Add in the onions, garlic, and salt with a splash of water. Cover and cook with frequent stirring until the onions are soft and jammy, about 1 hour

Step 4

For context, the onions weigh about 880 g raw, and I ended up with about 120 g of cooked onions. You're aiming to cook nearly all the water out of the onions and end up with essentially onion jelly

Step 5

Once the onions are totally cooled, mix everything together in a medium bowl. Top with more dried parsley to garnish

Step 6

Compared to storebought french onion dip, mine has a sixth of the fat and triple the protein for the same 2 tbsp serving size, while also containing none of the artificial additives

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