This is my springy take on the classic french onion dip- This version combines cottage cheese, sour cream, caramelized shallots, spring onions and gruyere cheese for the most delicious snack.
Healthy French Onion Dip
This is my springy take on the classic french onion dip- This version combines cottage cheese, sour cream, caramelized shallots, spring onions and gruyere cheese. I then added leeks to some oil until they got browned and crispy. Those got sprinkled all over the top for a nice added crunch. Serve with chips, crackers, veggies, whatever you want for the perfect spring snack break.
Healthy French Onion Dip
Ingredients
- 3/4 Cup Breakstones Cottage Cheese
- 1/2 Cup Breakstones Sour Cream
- 3 Shallots
- Drizzle of balsamic glaze
- Extra virgin olive oil
- 1 Leek
- Sea salt
- Pepper
- 1/2 Tsp Garlic powder
- 1 Tbsp Chives or spring onions
- Chips, crackers, veggies for serving
Instructions
- Add oil to a skillet over medium heat. Slice shallots and add to the pan. Cook for about 20-25 min on medium to low heat, stirring often. If the onions start to stick to the pan, add a little water. About halfway through, add a drizzle of balsamic glaze and continue to stir. By the end the onions should be jammy and nicely browned. Set aside and let cool.
- Combine cottage cheese, sour cream, chives or spring onions, garlic powder and caramelized shallots to a food processor. Season with salt and pepper. Pulse until combined but I don’t overblend because I like to keep larger pieces of the caramelized onions in the dip for some texture.
- Add oil to the skillet, about ½ inch up the side. Slice the leeks. Give rinse and start to separate the rings. When oil reaches about 360, add the leeks, making sure not to overcrowd the pan. Cook for about 1 min or until they start to brown and crisp. Transfer to a paper toweled lined plate. Repeat with remaining leeks rings.
- Spoon the dip onto a plate and spread in an even layer. Sprinkle crispy leeks overtop and serve with chips, crackers, veggies or whatever you like. Enjoy!
