French Onion dip
Makes about 1 ½ cups
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 3 sweet onions diced
- Kosher salt to taste
- 4 anchovies chopped
- 2 tsp chopped fresh thyme
- 1 cup labneh or sour cream
- 3 Tbsp roughly chopped nicoise olives or black olives of choice*
- 1 tsp Worcestershire sauce
- 1 Tbsp whole-grain mustard
- Freshly cracked black pepper to taste
- Thinly sliced chives for serving
- Potato chips, everything bagel chips, and/or any raw veggies you’d like for serving
- In a large skillet, add olive oil and butter and heat until hot. Add in onions and season with a small pinch of salt (there will be a lot of salty things added to this dip so don’t add too much here).
- Reduce heat to medium-low and cook, stirring often, until caramelized, about 50-60 minutes. As the onions cook, a fond will start to form on the bottom of the pan. I like to add splashes of water during the cooking process when this happens and scrape up the fond from the pan into the onions.
- Once deeply caramelized, add in anchovies and cook a couple minutes longer until they melt into the onions. Stir in thyme.
- Let onion mixture cool to room temperature.
- In a medium bowl add labneh or sour cream, olives, Worcestershire sauce, mustard, black pepper, and cooled onions. Stir to combine. Season to taste with salt if necessary (it may not need any at all).
- Let dip chill in the fridge for at least 1 hour for flavors to meld.
- Top dip with chives and serve with chips and veggies.**
*You can omit the olives if it’s not your thing 🙂 **The dip lasts 2-3 days stored in an air-tight container in the fridge
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