Game Day Snack: Caramelized Onion Dip

Fall is my favorite time of year. It means cooler weather, a respite from growing and preserving food, and more couch surfing on the weekend while watching football games (or Netflix). Admittedly, if my Buckeye's aren't playing, my focus is on the snacks rather than the game.

Whether or not we entertain on game day, I usually make snacks. In fact, I keep a list of appetizers and finger foods on a handwritten list near the stove (in a pile of papers that includes the grocery list, new recipes and other important notes). A variety of food that's utensil optional makes for easy noshing couchside. It's a favorite way to spend a chilly fall afternoon.

 With a sour cream and mayo base, this dip is rich. For a lighter version, replace all or part of the sour cream with Greek yogurt/light mayo and serve with vegetable dippers instead of chips. It's best made a day in advance as the the flavor intensifies as it sits in the refrigerator overnight.

Don't be put off by the large pile of onions - they'll cook down.

Occasionally stir to prevent burning. These need to cook longer.

The onions are finished when they've cooked down and deep golden brown.

The house smells great!! Let the mixture cool to room temp and coarsely chop.

Combine onions with remaining ingredients. Refrigerate overnight.

Serve with your favorite chips or vegetables.

Caramelized Onion Dip
Adapted from Foodnetwork.com

2 Tbsp unsalted butter
2 Vidalia onions, sliced into 1/4-inch-thick rings
2 large shallots, sliced into 1/8-inch-thick rings
3 cloves garlic, minced
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp Worcestershire sauce
Kosher salt and freshly ground pepper
Potato chips, for serving

In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.

In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Serve with potato chips.

Fresh Herb Dips

Our herb bed is just outside the kitchen. I want the herbs close so I can grab a handful of fresh flavors when I'm cooking. Despite taking cuttings almost every day, the bed is packed so I'm always looking for new ways to use herbs. These dips help use the excess.

Throughout the summer, I keep a variety of dips in the fridge. Along with fresh vegetables from the garden, the dips make a quick side. Throw burgers on the grill and a meal is ready in 15 minutes. And in addition to great, fresh flavor, these dips are healthy and filling.

Removing the liquid from the cucumbers will keep the Yogurt Dill Cucumber Dip
 thick and creamy. Start by chopping cukes, tossing with salt and allowing to sit for
an hour.  Rinse, drain, and squeeze to remove excess water. 

Easy peasy! Mix all the ingredients, refrigerate for a couple hours and enjoy!

Yogurt Dill Cucumber Dip (Tzatziki)
Adapted from World Vegetarian
Greek yogurt provides a tangy base for this dip. To use regular yogurt, drain in a cheesecloth lined strainer in the fridge for 3-4 hours.

Ingredients
1 cucumber, peeled, seeded and chopped
1 tsp salt
2 cups Greek yogurt
1/4 cup chopped fresh dill
1 green onion, white part chopped
2 Tbsp olive oil
1/8 tsp garlic powder
Salt and pepper to taste

Combine cucumber and 1 tsp salt in a small bowl. Cover and set aside for one hour. Rinse cucumber, drain and squeeze out excess liquid. Combine with remaining ingredients. Chill at least 2 hours before serving.

Herb & Feta Dip incorporates four distinct herbs for a fresh, bright flavor. 

Yogurt Dill Cucumber dip (left) and Herb & Feta dip (right).
Serve with fresh vegetables, crackers or pita wedges.

Herb & Feta Dip
From EatingWell
Once pureed, the beans make a creamy base that's enhanced by the addition of yogurt and feta. The flavor also pairs well with grilled chicken, lamb and vegetables.

Ingredients
1 15-ounce can white beans, rinsed
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh chives

Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.