Um, so it’s July. It really snuck up on me – this year has been flying by! I feel like we should still be in April. Of course, since I haven’t been paying attention to the calendar, I’m completely unprepared for the Fourth. (You would think all of the red, white, and blue in stores would have tipped me off. Nope, I’m oblivious.) I didn’t make any plans. I didn’t think about taking any extra days off from work. It’s tomorrow, and I still have no idea what I’m going to do!

I do know one thing though: there will be dip.

French onion dip has been a favorite of mine ever since I was a little kid, and once I got the idea to make a from-scratch version I just couldn’t get it out of my head! I finally got around to making it this weekend, and am definitely making it again for tomorrow. This dip is great! It’s a little sweeter than my favorite Lipton soup packet dip, but its also less salty and more onion-y. I served it with fresh vegetables and reduced fat kettle chips for dipping.

Triple Onion Dip

Yield: 2 cups

Prep Time: 40 minutes

or a less sweet version of this dip, reduce the cooking time for the onions. I also suggest making a big batch of the caramelized onions ahead of time and freeze them. That way, you’ll be prepared to make dip immediately whenever the urge strikes! (Just thaw the onions and follow start at step 2.). For a vegetarian-friendly dip, look for Worcestershire that doesn’t contain anchovy.

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Ingredients

• 2 Tablespoons Olive Oil

Olive Oil

• 1 Tablespoon Butter

Butter

• 2 Yellow Onions, chopped

Yellow Onions

• 1 Shallot, minced

Shallot

• 1/2 cup Vegetable Stock

Vegetable Stock

• 16 ounces Reduced Fat Sour Cream

Reduced Fat Sour Cream

• 3-4 dashes Worcestershire Sauce

Worcestershire Sauce

• 4 Green Onions, white and light green parts chopped

Green Onions

• 1/4 teaspoon Garlic Powder, or to taste

Garlic Powder

• Salt and Pepper, to taste

Instructions

1. Add the oil and butter to a small sauté pan set over medium heat. Once melted, add the onion, shallot, and a pinch of salt. Cook, stirring occasionally, until soft and golden brown – about 15 minutes. Add the stock. Cook another 15 minutes, or until the onions are deeply browned and all of the liquid has cooked off. Remove from heat and let cool.
2. Add the sour cream to a medium mixing bowl. Stir in the caramel used onions, Worcestershire sauce, and green onions. Season to taste with garlic powder, salt, and pepper. Chill until ready to serve.