Ingredients
Onions
- 2 large yellow onions about 450 g total, thinly sliced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp water more as needed to loosen browned bits
Creamy base
- 1.5 cups plain cottage cheese about 340 g
- 0.25 cup plain Greek yogurt about 60 g
- 2 tsp lemon juice 10 ml
- 1 tsp Dijon mustard
- 0.5 tsp garlic powder
- 0.25 tsp fine salt adjust to taste
- 0.125 tsp ground black pepper
To finish
- 2 tbsp finely chopped chives
Equipment
- Wide skillet
- Wooden spatula
- Cutting board and knife
- Blender or food processor
- Mixing bowl
- Measuring cups and spoons
Instructions
Brown the onions and mix the dip
- Thinly slice the onions. Warm the olive oil and butter in a wide skillet over medium-low heat. Add the onions and cook for about 35 to 45 minutes, stirring regularly, until soft and deep golden. Add a tablespoon of water and scrape the pan if browned bits threaten to burn. Remove from the heat and cool completely.
- Blend the cottage cheese, Greek yogurt, lemon juice, Dijon mustard and garlic powder until smooth. Taste and add the salt and black pepper gradually.
- Fold the cooled onions into the blended base, reserving a spoonful for the top if you like. Cover and refrigerate for 20 minutes, or until nicely chilled.
- Spoon into a serving bowl, add the reserved onion and chives, and serve cold with chips or crisp vegetables. Refrigerate leftovers promptly and use within three days, or sooner if the cottage cheese package directs.
Notes
Cooking time is an estimate; judge the onions by deep-golden color and soft texture. Cool them fully before adding to the dairy. Cottage cheese moisture and salt vary by brand. Keep the dip refrigerated at 40°F (4°C) or colder and follow the earliest package storage limit.