Cottage Cheese Onion Dip
This creamy cottage cheese dip combines deeply browned onions with Greek yogurt, mayonnaise, balsamic vinegar, and savory seasonings. Blending the cottage cheese creates a smooth base, while the finely chopped caramelized onions provide rich flavor and subtle sweetness.
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Ingredients
For the Caramelized Onions
- 1 tablespoon salt-free butter
- ½ teaspoon white granulated sugar
- 1 large yellow onion peeled and cut into very thin slices
- ½ teaspoon salt
For the Dip
- ¾ cup smooth creamy cottage cheese, preferably a brand with a fine texture such as Daisy
- ½ teaspoon balsamic vinegar
- ⅓ cup mayonnaise such as Hellmann’s
- ½ teaspoon garlic powder
- ¼ cup strained plain Greek yogurt preferably full-fat
- ½ teaspoon vegetarian Worcestershire sauce
Instructions
- Melt the unsalted butter in a large skillet over medium heat, swirling the pan so the melted butter evenly covers the cooking surface.
- Add the thinly sliced onion and stir until every piece is lightly coated with butter.
- Scatter the salt and granulated sugar uniformly over the onion slices.
- Cook the onions over medium heat for 20 minutes, stirring as needed.
- After 20 minutes, inspect the skillet for dryness. Add a small splash of water only when necessary to keep the onions from adhering to the pan.
- Lower the heat slightly to medium-low and cook for an additional 10–15 minutes, or until the onions develop a deep brown color.
- Allow the caramelized onions to cool briefly before placing them on a cutting board. Chop them finely and set aside.
- Place the cottage cheese in a blender or food processor, or process it with an immersion blender, until completely smooth.
- Add the Greek yogurt, mayonnaise, balsamic vinegar, vegetarian Worcestershire sauce, and garlic powder to the blended cottage cheese.
- Blend again until the dip base is smooth and evenly combined.
- Fold the finely chopped caramelized onions into the cottage cheese mixture.
- Cover the dip and refrigerate for approximately 30 minutes before serving.
Notes
The caramelized onions may be prepared up to one day ahead and refrigerated until the dip is assembled.