Just in time for the big game, everyone’s favorite onion dip gets a tasty refresh.
An inspired dish from the ‘50s, onion dip originated from a marketing idea for using Lipton’s then-new dehydrated onion soup mix. The mix was added to sour cream and/or cream cheese. Today, the super-easy combo of sour cream and sweet onion is still unbeatable for hosts and hostesses, but we prefer a from-scratch recipe and its beet-pink cousin.
Roasted Onion-Beet Dip
Makes about 1½ cups
• 1 medium onion, chopped
• 1 Tbsp. olive oil
• 1 small beet
• 8 oz. fromage blanc
• 1 tsp. salt
• 1 tsp. zaatar
• 1 tsp. marjoram
Roast onions in olive oil in oven until they are golden brown, about 50 minutes. Wrap the beet in foil and roast it until it is tender when pierced with a fork—between 30 and 50 minutes. When beet is done, unwrap it and set it aside to cool. Slip off the skin and chop the beet coarsely. Put beet, onion and remaining ingredients in food processor and blend until smooth.
– Skinny Dipping –
Want to cut a few fat grams from classic onion dip?
Substitute Greek or low-fat yogurt for the sour cream and switch out fromage blanc for some low-fat cream cheese.
