If you checked in last week, you may have noticed some delicious looking dips in the background of our chicken wings post. Today we’re gonna talk about them. In my mind, chips and dip are pretty much the perfect football food, but a lot of the time I opt for veggies with my dip for a healthier option. For our football food fest we did a little of both and it worked beautifully. Whether you’re hunting down chip and dip recipes for game day, for a pot luck, or just for fun, our recipes for caramelized onion dip and green goddess avocado dip are SO good. You’ll find yourself making them for years to come.
Let’s start with our Green Goddess Avocado Dip recipe. With a food processor, blender, or immersion blender, it’s shockingly easy to make, and it’s always fun to have something to do with avocado besides guacamole – though if you want a great guacamole recipe, we’ve got one of those too. So let’s get started on what may be my all time favorite dip for vegetables. I’ve been eating it as an afternoon snack all week. As a bonus, I make this one with yogurt rather than sour cream, so it’s super creamy, nice and flavorful, and a really healthy snack.
- 3 ripe avocados, cut in half, pits removed
- 2 cups greek yogurt
- 6 green onions, green part only (you can actually re-plant those roots)
- 1/2 cup fresh parsley leaves
- 1/3 cup fresh tarragon leaves
- 2-6 cloves garlic (depends on your taste)
- Salt and pepper to taste
- In the bowl of your food processor (or a separate large bowl) crush the avocado with some salt and pepper. It blends better if it’s not chunky.
- Add all other ingredients to food processor or blender.
- Pulse until combined. You may find yourself needing to add a tiny bit of water if you’re working in a blender, which is why I prefer a food processor.
- Once your dip is well combined, taste it. Does it need any salt? Any pepper? More garlic? I sometimes even add a jalapeno to this; I like my food spicy and garlicky.
- Really, it’s that easy. You’re officially done. Serve with some chips, pita chips, or cut up veggies. Or just eat with a spoon.
In the immortal words of Chandler Bing, “Could that be any easier?” I think not. Which is why you need to make a second dip. They’re both super easy to make, they complement each other beautifully, and your guests will be wowed when they find out you made this from scratch. So on to our caramelized onion dip. True story: I figured out how to make this because I became addicted to the pre-made version at Trader Joe’s. Homemade onion dip is super easy and crazy delicious. Let’s go.
- 4 onions, white or brown, sliced thin
- 3 cups sour cream
- 5 cloves garlic, minced
- 1 tsp fresh thyme leaves, pulled from stem
- 1 tbsp fresh sage leaves, minced
- 2 tbsp butter
- salt and pepper to taste
- In a large saute pan, heat the butter.
- When it’s melted, add the onions and turn heat to medium.
- Let onions cook , stirring occasionally to keep them from burning. Depending on your stove, the moisture level of your onions, etc, this could take anywhere from 10-30 minutes.
- When onions are beginning to brown, add a sprinkle of salt, the garlic, the sage, and the thyme. You’ll have to pay close attention to keep the garlic from burning. Bitter garlic is gross.
- Lower the heat slightly and continue to cook until onions are a rich golden brown.
- Once onions are beautifully brown all the way through (they should be just lighter than an acacia wood tray) spread them on a sheet pan to cool them quickly.
- When onion mixture is at room temperature, place in a large bowl. Add sour cream and stir to combine.
- Taste, and add salt and pepper as needed.
There you have it, ladies and gentlemen – Two super-simple dips to make at your next football party, pot luck, barbecue, PTA meeting, or whatever the next event may be. Be sure to bookmark this page – that caramelized onion dip is a total crowd pleaser around the holidays, and an easy distraction if you’re trying to keep folks out of the kitchen. But remember, friends – Use good manners when eating your chips (or veggies) and dip. Don’t double dip.