Minted Yogurt and Jammy Onion Dip
Ingredients
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
Instructions
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.