Not Your Typical Onion Dip

appetizers & starters blue cheese crackers chips and dips dining dip for veggies dips for chips football food gorgonzola great football snacks onion dip potato chips May 31, 2020

Did you grow up with “onion dip?” You know what I mean: buy a package of dried onion dip powder, add sour cream and done! It was simple, you didn’t need a culinary degree to put it together — heck college frat boys could make this and still chug a beer.

Well, I’m here today to tell you that, just like improved cheese balls, there’s more to life than this 1960s version of onion dip. Oh, it has most of the expected features: good onion flavor, creaminess and it goes well with your favorite chip.

But, let’s rock our Onion Dip world a bit shall we? I mean, isn’t this what you’ve come to expect from me…take “known” dishes and turn them a bit on their ear to make them new and special?

Here’s what I did…and it takes a bit of planning. Take a fresh onion — we’ve outgrown dried onion, no? — slice it and grill the slices on a charcoal or gas grill until the onion is somewhat charred but still holds together. We let it steam a bit more in a foil packet and then blend it with equal parts mayo and Greek yogurt, a clove of garlic (or two…up to you), and then the surprise ingredient: Gorgonzola cheese! Yes, of course you can substitute your own favorite blue, but I love the Gorgonzola here because of it’s creaminess and just enough character to add depth without being overpowering.

The nice thing about this dip is you can make a giant batch…and you can make it up to a week in advance. Now, at your next potluck or even football gathering (yes, we’ll have those again after all the COVID turmoil is behind us) and I defy you to go back to that dried mix ever again!

Grilled Onion & Gorgonzola Dip 

This takes your typical "onion dip" to a whole new level with the addition of some tangy Gorgonzola
 
Course: Appetizer
Keyword: best onion dip, blue cheese, cheese dip, chips and dip, creamy dip, dips for veggies, gorgonzola, onion dip

 

Author: Corinne Gregory Sharpe

 

Ingredients

  • 1 medium onion, trimmed and peeled
  • olive oil or oil spray for onions
  • Kosher salt
  • freshly ground black pepper
  • 1/3 cup whole milk Greek yogurt
  • 1/3 cup mayonnaise
  • 3 oz Gorgonzola, crumbled
  • 1 Tbsp lemon juice
  • 1 medium clove garlic, coarsely chopped
  • hot sauce, to taste
  • snipped fresh chives, for garnish

Instructions

  • Slice onions crosswise into 1/2 inch thick slices. To make slicing easier, you can insert a toothpick on each side of the onion at 1/2 inch width intervals and slice between them for even slices that don't fall apart. Leave toothpicks in while grilling.
  • Brush onion slices with olive oil or, alternatively spray with oil spray. Season with salt and pepper.
  • Prepare a medium-hot gas or charcoal grill fire (350-375°F).
  • Grill onion slices until nice grill marks appear on one side, 8-10 minutes. Flip and continue to grill other side. Place onions in a sheet of heavy aluminum foil and seal to close. Allow them to continue to grill on a cooler side of the barbecue for approximately 10 more minutes. Onions can made ahead to this point and stored in their foil wrapping or in a sealed container until ready to use. Use onions within two days of grilling.
  • To continue with dip, place cooked onions (remember to remove toothpicks if you used them) in the bowl of a food processor. Pulse until coarsely chopped. Add all remaining ingredients except for chives and pulse until mixture is combined but still chunky. Chill for at least an hour before serving.
  • To serve, top with snipped chives and another grind or two of fresh black pepper. Serve with chips, crackers or cut vegetables of your choice.

Notes

Note: the dip can be made up to a week ahead, refrigerated. Ideally, bring it to room temperature before garnishing with chives and serving.

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