Emily's onion dip

    Emily's onion dip


    39 people made this

    About this recipe: Sometimes I throw in some fresh herbs from the garden too. It's perfect for dipping with crisps or veggies, and is much lower in fat than your typical shop-bought dip.

    Serves: 16 

    • 30g (1 oz) butter
    • 1 small onion, finely chopped
    • 450g (16 oz) low fat natural yoghurt
    • 1/2 teaspoon white wine vinegar
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Melt butter in a frying pan over medium heat. Sauté onions in butter until tender and lightly browned.
    2. Transfer onions to a serving bowl, and stir in yoghurt and vinegar. Season with salt and pepper to taste. Refrigerate for at least one hour before serving to blend flavours. This tastes even better if it sits overnight - the onion flavour gets stronger.

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    Reviews (1)


    Brilliant recipe, added a couple of of mashed garlic cloves to the onion Sauté, saved me a fortune on dips for my deep pan pizza crust. Nom Nom - 31 Jan 2015

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