Appetizer

Vidalia Onion Dip

Servings 8
Onion dip and raw vegetables in a bowl with potato chips.

Overview

Creamy Greek yogurt sweetened with our gorgeous Tupelo honey provides the perfect base for caramelized onions. Be patient with the onions; they do take some patience to allow them to turn golden brown but the end result is delicious. We highly recommend finishing the dip with a generous drizzle of honey hot sauce to add an extra sweet and fiery kick. 

Instructions

1. Wash up!

2. Caramelize the onions: Heat the olive oil in a large heavy bottomed skillet over medium heat. Add the onions and season salt and pepper. Add the thyme and cook over medium heat, stirring occasionally until the onions are browned and tender, about 35 to 40 minutes. Transfer the onions to a medium bowl and let cool completely.

3. Finish the dip: When the onions are cool, add the yogurt and lemon juice. Season with salt and pepper to taste.

To Serve: Spoon dip into a large bowl. Arrange the crudites and chips around the dip. Drizzle the dip with honey hot sauce and garnish with flowers, if desired.

Pro Tip: Add the sprig of thyme, leaves intact, to your onions. The leaves will fall off and you can just pick out the stems.

Table Talk: Seriously, is there a better subgroup of food than dips?

#savethebees

Shop the recipe

Tupelo Honey

Tupelo Honey

$29.00

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds Vidalia or other sweet onions (about 4 onions), chopped
  • Kosher salt and freshly ground pepper
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Savannah Bee Company Honey (we used Tupelo Honey)
  • 1½ cup whole milk plain Greek yogurt
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Crudites and potato chips for serving
  • Savannah Bee Company Honey Hot Sauce for drizzling
  • Edible flowers for garnish

Shop the recipe

Tupelo Honey

Tupelo Honey

$29.00

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