Ingredients:

  • 600g sweet onions, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 tbsp apple cider vinegar
  • 8 oz Philadelphia cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1 dash Worcestershire sauce

Instructions:

  1. Sauté the Onions. Heat 2 tbsp extra virgin olive oil over medium low heat. Add 600g thinly sliced sweet onions and 1/2 tsp sea salt. Cook, stirring every few minutes, for 30–40 minutes until the onions are a deep mahogany color and smell nutty.
  2. Deglaze the Pan. Pour in 1 tbsp apple cider vinegar. Use your spatula to scrape up the brown bits from the bottom of the pan. Note: This fond is where all the concentrated flavor lives.
  3. Cool Down. Remove the pan from the heat and let the onions sit for 10 minutes.
  4. Prep the Base. In a medium bowl, combine 8 oz softened Philadelphia cream cheese and 1/2 cup plain Greek yogurt.
  5. Whip the Cheese. Beat the mixture with a hand mixer until the texture is smooth and cloud like.
  6. Season the Base. Add 1 tsp garlic powder, 1/2 tsp cracked black pepper, and 1 dash of Worcestershire sauce.
  7. The Final Fold. Gently fold in the cooled caramelized onions using a spatula until the dip is evenly marbled.
  8. The Chill Set. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour until the dip is firm and chilled.