I was looking for an onion dip recipe to serve for a party and ran across this dip recipe on Epicurious.com. It has a richer deeper onion flavor than the dehydrated onion flakes tossed into a tub of sour cream that was popular back in the day. And it’s way tastier than the stuff in the dairy aisle at the grocery store. I made a few small changes to the original recipe, because that’s what I do! I wanted a slightly lighter, lower-fat version so I used reduced fat dairy and upped the ante on the fresh herbs. Make a double batch, because there are never leftovers of this dip.
Peace and Java
Prep Time: 30 min Cook Time: 15 min Serving Size: 2 tablespoons Servings: 16
Difficulty: Medium Yield: about 1 cup
1 leek cleaned and sliced
1 large shallot
1 tablespoon olive oil
2-3 cloves garlic, minced
2 green onions, sliced
1/2 cup light mayonnaise
1/2 cup light sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped thyme, plus more for garnish
Salt to taste
Fresh ground pepper to taste
Dash of hot sauce, optional
Preheat oven to 400 degrees
Toss 1 thinly sliced shallot, 1 thinly sliced leek, and 2 thinly sliced scallions with 1 tablespoon olive oil; season with salt and pepper. Broil, tossing once, until charred, 10-12 minutes. Let the mixture cool.
NOTES, TIPS & TRICKS: To clean the leek, fills bowl with water and let the sliced leeks soak for a few minutes so the sand and grit falls to the bottom of the bowl. Drain the water, nd repeat. I usually soak and rinse my leeks twice to make sure they are totally clean.