Appetizers, Recipe, The Daily Blog, Vegetarian

French Onion Football Dip

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School begins tomorrow.

I’m not excited about it, and I definitely haven’t accepted it, but ready-or-not-here-it-comes.

The return of school, of brisk mornings, of shortening days, of fantasy football.

Uh-huh. The benefit of summer ending and school beginning is that it means football season is upon us!

Fair trade? Hardly, but I suppose it must be.

We might as well be ready for it. (Football season, that is.)

Today I have one of our favorite cheap and easy football snacks. It’s French Onion Dip, but not like you’ve ever had from a packet of seasoning and a tub of sour cream. No sir! This dip is fresh, wholesome, and even more delicious.

It’s also good smothered on hamburgers, fresh off the grill.

We draft our teams in less than a week. I might not be ready for school, but I’m definitely ready to bring it in our fantasy league. This dip will make you ready-or-not for football season, too. I promise.


2 sweet onions, sliced

2 tbs. olive oil

1/2 tsp. kosher salt, to taste

1/8 tsp. black pepper, to taste

2 tbs. basalmic vinegar

1 tsp. Worcestershire sauce

1 cup Greek yogurt

1/4 cup mayonnaise


Heat olive oil over medium heat in a large, heavy bottomed pot. Add sliced onions. Sprinkle lightly with salt and stir to coat. You’re going to caramelize these guys, so continue to stir every few minutes until onions have turned a deep, even brown, 30-40 minutes. Don’t rush this step, as the caramelization in the onions is the key to the dip’s flavor! If, while your onions are sauteing, the caramelization is sticking to the bottom of the pot, you can pull it up with a bit of water or basalmic vinegar added to the pot. The liquid will sizzle, and then you’ll use your wooden spoon or hard spatula to scrape that browned goodness up and then stir it into the onions. That’s where the flavor (the browned bits) belongs!

Once caramelized, allow to cool, then transfer onions to the bowl of a food processor. Add in all other ingredients. Puree ingredients in short pulses until onions are finely chopped and all ingredients have come to together. Season with more salt and/or pepper, as needed.

Serve in large bowls for dipping, alongside thick, crisp potato chips. Kettle chips are my favorite accompaniment.

Come draft day at the end of this week, you can bet we’ll be snacking on this.

You can also bet I’ll again beat Jason at fantasy football.