Ingredients
Onions
- 3 medium yellow onions 450 g peeled and trimmed, thinly sliced
- 1 tablespoon plus 1 teaspoon olive oil 18 g
- 1 g table salt about a scant 1/4 teaspoon
- 1 small clove garlic 3 g, minced
- 1–4 tablespoons water 15–60 ml, only as needed to prevent scorching
Dip
- 2 cups small-curd cottage cheese, 4% milk fat 450 g, divided
- 1/4 cup plain whole-milk Greek yogurt 60 g
- 1 tablespoon lemon juice 15 g
- 2 tablespoons finely snipped chives 6 g, divided
- 1/4 teaspoon black pepper 0.5 g
Equipment
- 1 wide skillet
- 1 food processor or blender
- 1 Mixing bowl
- 1 Spatula
Instructions
Method
- Heat the oil in a wide skillet over medium-low heat. Add the onions and salt. Cook, stirring regularly, until very tender and golden-brown, about 35 to 45 minutes. If sticky patches threaten to scorch, add water 1 tablespoon at a time and let it evaporate.
- Add the garlic and stir for about 1 minute. Spread the onions on a plate and let them cool for about 15 minutes, until no longer hot.
- Blend 300 g of the cottage cheese with the yogurt, lemon juice and pepper until creamy, stopping to scrape down the sides. For a fully smooth dip, blend all the cottage cheese instead.
- Transfer to a bowl. Fold in the remaining 150 g cottage cheese, most of the cooled onions and most of the chives. Cover and refrigerate for at least 30 minutes.
- Top with the reserved onions and chives. Serve cold with your choice of crackers or washed vegetables, which are not included in the nutrition estimate.
Nutrition
Serving: 1 serving (1/8 batch)Calories: 106kcalCarbohydrates: 7.8gProtein: 7.6gFat: 5.1gSaturated Fat: 1.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.3gCholesterol: 11mgSodium: 231mgPotassium: 158mgFiber: 1gSugar: 4.3gCalcium: 69mgIron: 0.2mg
Notes
One serving is one-eighth of the finished dip. Contains milk. Store covered at 40°F (4°C) or below for up to three days, or follow an earlier dairy-package limit. Refrigerate within two hours, or one hour above 90°F (32°C). Nutrition uses USDA ingredient data for 450 g cottage cheese, 450 g raw onion, 18 g oil, 60 g whole-milk Greek yogurt, 15 g lemon juice, 3 g garlic, 6 g chives, 0.5 g pepper and 1 g salt; cooking water adds no energy and largely evaporates. Trans fat has incomplete data; cooking-sensitive vitamins are omitted.
