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
*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
- Sauté onion and garlic with onion oil until onions are soft/translucent and allow to cool.
- After the onion/garlic mixture is cooled, place in food processor and chop until fine.
- Next, add in skyr, parsley, white pepper, onion granules, garlic granules and whole milk, then combine.
- 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.
- Start by adding agave nectar and 1/2 teaspoon salt.
- If still not satisfied, try adding cane sugar (1 teaspoon at a time) and more salt.
- 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).
- 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”.
- After chilling, stir to mix/incorporate everything, serve and enjoy! 🙂
*Leftovers can be stored in the fridge for 3 to 5 days*