Minted Yogurt and Jammy Onion Dip
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Sweet Red Onion Jam
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large red onion thinly sliced
- ½ teaspoon kosher salt
- 2 tablespoons light brown sugar or 1½ tablespoons honey
- 3 tablespoons apple cider vinegar
- Freshly ground black pepper to taste
Yogurt Sauce
- 1½ cups full-fat Greek yogurt
- cooled sweet red onion jam
- 2 tablespoons fresh mint finely chiffonaded
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
Jam the Onion Slices
Heat the olive oil and butter in a large skillet over medium-low heat.
Add the sliced onions and salt. Saute until the onions are very soft and caramelized
Stir in the brown sugar and cook for 1 minute.
Add the apple cider vinegar and continue cooking for 8–10 minutes, stirring frequently, until the vinegar has reduced and the onions are thick, glossy, and jam-like.
Season with black pepper and allow the onion jam to cool completely.
Make the Yogurt Sauce
In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper until smooth and creamy.
Fold in the cooled red onion jam, leaving ribbons of jam throughout the yogurt rather than fully mixing it in.
Gently fold in the fresh mint chiffonade.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
