Do you love a good dip? How about two dips?
Dips are a great party app, of course, but a great dip can also dress up a sandwich, brighten a brunch spread, or even be a meal on its own. These two dips are some of my favorites – one hot, one cold. One a family recipe, passed down through word of mouth. The other is a recipe I only recently found, but it has its own touch of nostalgia. And, conveniently, both are relatively low in lactose.
My family has been making this artichoke dip for years. Few birthdays, holidays, or large family dinners have passed without a bubbling dish of it on the table next to the wine and sparkling cider. This dip is a real crowd pleaser and comes to together in minutes. It is also low in lactose, as the only dairy is Parmesan cheese (aged cheeses tend to have less lactose than softer, fresher cheeses).
- 1 can artichoke hearts in water
- 1 jar artichoke hearts in oil
- 1/2 cup mayonnaise
- 1/2 cup Parmesan cheese finely grated
- 1 can chopped green chiles or to taste
- Chop the artichoke hearts into bite-sized pieces.
- Combine with mayonnaise, Parmesan cheese, and green chiles.
- Bake, uncovered, in a casserole dish at 350 degrees for 30-40 minutes or until golden and bubbly. Serve with crackers or chips.
Slow Roasted Onion Dip
Growing up, my grandmother would often make a version of onion dip that relied on a dehydrated soup mix for its base. At first, I was quite skeptical of it, but later I began to appreciate it, mostly as an excuse to eat more crunchy, ruffled potato chips. Fast forward a few decades and I encountered a Bon Appetit recipe that I’ve since tweaked to make a new family favorite. Bonus if you can find and use farm-fresh sweet onions.
Adapted from: https://www.bonappetit.com/recipe/slow-roasted-onion-dip
Slow Roasted Onion Dip
- 1 1/2 pounds mixed onions
- 4 cloves garlic
- 1/2 cup olive oil
- 2 tbsp water
- 1 tbps Omnivore salt or to taste, divided use
- 1 1/2 cups plain whole milk yogurt (try the one from Straus)
- 2 tsp lime juice
- Preheat oven to 400º.
- Peel and trim ends off the onions. Cut in half lengthwise. Place halves cut side down on cutting board, then thinly slice.
- Line a rimmed baking sheet with parchment paper. Toss onion and garlic cloves with oil and water until evenly coated. Season with Omnivore salt and toss again until well coated.
- Bake, tossing and stirring onions every 10 minutes, until all onions are golden brown and softened, 40–50 minutes total (some onions will brown more than others but that’s okay!). Let cool.
- Transfer onions and garlic to a cutting board and squeeze out garlic cloves from peel. Using the flat side of a chef’s knife, smash garlic cloves to a paste. Transfer to a medium bowl.
- Finely chop caramelized onions and transfer to bowl with garlic.
- Add yogurt and lime juice; season with more Omnivore salt. Stir to combine.
Have you tried these two dips? Comment below if you have!
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