This was a labor of love. And, even though this is just a dip, it has probably been one of my more time consuming *kitchen experiments*, because I was attempting to model it off a store-bought brand (Heluva Good! French Onion Dip) I used to LOVE before I started actually paying attention to food labels and preservatives. My goal in this was to not use butter, sour cream or mayonnaise in the recipe, but find a substitute I would consider a “healthier alternative”. So I decided to use skyr – it’s a thick Icelandic yogurt (even though I guess technically it is considered a cheese, but is widely regarded as yogurt). Plain skyr is PACKED with protein (this version had 25 grams to 1 cup) and low in sugar (7 grams per cup). However, skyr is SOUR. So, if you have had it before, the taste probably won’t bother you. The tricky part I ran into was making the dip into something a variety of people (most who have never had plain skyr) could enjoy – which is where salt and sugar came in. The salt and sugar helped the recipe mirror more of the store-bought brand (definitely a testament to the added salts and sugar in our everyday food), but I also make a note to try the dip without before adding. Taste preferences are different, and I liked both versions! Just depends what you’re feeling. Either way, you are cutting out preservatives and adding WAY more protein to your dip, and that is a definite win!

Serves Multiple People as An Appetizer

*Let chill a few hours or overnight before serving (I recommend overnight)*

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Sauté Pan

Food Processor

Measuring Spoons

Measuring Cups

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

2 Teaspoons Olive Oil

3/4 Cup Diced Yellow Onion (*You can add more if desired)

1 Teaspoon Minced Garlic

3 Cups Siggi’s Plain Skyr (1 24 Ounce Container)

1 and 1/2 Tablespoon Fresh Parsley (*And More For Topping)

1/2 Teaspoon White Pepper

1/4 Teaspoon Garlic Granules

1/4 Teaspoon Onion Granules

2 Tablespoons Whole Milk (I used Stonyfield Organic Whole Milk)

*Optional/To Taste for Mirroring Store-Bought Version*

1/2 to 1 & 1/2 Teaspoons Pink Himalayan Salt (*Add in increments to try)

1 Teaspoon Agave Nectar

2 Teaspoons Cane Sugar

*Optional for Serving: Extra Pepper, Favorite Chips, Veggies and Wings

Instructions:

1. Sauté onion and garlic with onion oil until onions are soft/translucent and allow to cool.
2. After the onion/garlic mixture is cooled, place in food processor and chop until fine.
3. Next, add in skyr, parsley, white pepper, onion granules, garlic granules and whole milk, then combine.
4. At this point, sample the dip. It will be sour, so if you’re used to skyr it probably won’t phase you (I eat it plain with some fresh fruit for breakfast a lot), but most people will probably need some sugar/salt.
5. Start by adding agave nectar and 1/2 teaspoon salt.
6. If still not satisfied, try adding cane sugar (1 teaspoon at a time) and more salt.
7. My “end product” that tasted closest to the store-bought brand (in my opinion), had 1 & 1/2 Teaspoons Pink Himalayan Salt, 1 Teaspoon Agave Nectar and 2 Teaspoons Cane Sugar. It seems like a lot, but ultimately it is a large bowl of dip (so it kind of makes sense).
8. Initially, the sugar and salt REALLY stood out, but after I chilled the mixture overnight, everything melded together nicely and gave it the “closest to store-bought brand taste”.
9. After chilling, stir to mix/incorporate everything, serve and enjoy! 🙂

*Leftovers can be stored in the fridge for 3 to 5 days*