French Onion Dip (primal, gluten-free)

With football on the horizon, party food for snacking is a must. I like to find a balance between real food ingredients and catering to the tastes that everyone likes to enjoy.  That may mean I include some non-glutinous grains like organic corn chips with guacamole. That may also mean I include real, grassfed cheese or other dairy to a dish.  I’m fine eating those things on occasion, and I know it will help open the options for guests to eat all the things they love (even if I made a healthier, homemade version!).  This dip tugs at a special place in my heart because if I could pinpoint one junk food I remember being obsessed with when I was younger, it was ruffles with french onion dip.  Since I avoid rancid oils and don’t eat dairy or preservatives, it has been years since this flavor hit my tongue.  I attempted my first homemade version for a party, and I got the thumbs up from healthy and non-healthy eaters alike.  It’s a keeper and is easy to whip up if you are having a party.  I served it with a bunch of veggies, but you could easily grab a few bags of Jackon’s honest potato chips from Whole Foods for the classic chip and dip combo!

Don’t be afraid by caramelizing onions.  It sounds complicated and time consuming, but it’s really just about low and slow.  You can have them working while you are getting other dishes together.

French Onion Dip
2 Tbsp butter or bacon grease
1 large sweet onion, chopped
1/4 tsp salt
1 1/2 cup full fat or 2% Greek Yogurt, plain
1/2 cup paleo mayo (Whole Foods as Primal Kitchen version)
1/2 tsp garlic powder
1/4 tsp celery salt
handful fresh dill, chopped
1 green onion, green part chopped
Heat butter over medium heat and add the sweet onion and salt.  Put on low/medium and allow the onions to cook slowly over low heat until browned and caramelized.  This should take about 30 minutes.  Stir regularly to prevent burning.  While those are cooking, Mix the other ingredients together and put aside. Once the onions are cooked to a nice brown, puree in the food processor and add to the remaining dip mixture.  Serve with some chopped green onion on top for garnish.