Skip the onion dip found in the grocery store. It’s overly processed and doesn’t have the fabulous taste a homemade version does and it’s so easy! Make the dip the day before your party or event, or even a few days before, and it’ll be even better.
Bored with the traditional onion dip and vegetables or crackers? Try this dip as a mushroom stuffing! Make it as directed below but chop the caramelized onions and mix with them with approximately 1/2 cup panko breadcrumbs (Japanese bread crumbs). Leave the mushrooms whole and remove the stems fill them with a generous dollop of the filling. Drizzle with olive oil and bake at 400 F for 10 minutes. Use fresh thyme and a squeeze of lemon to garnish.
- 4 Tbs. olive oil or non-hydrogenated buttery spread (we like Earth Balance), divided
- 2 medium yellow onions, thinly sliced (about 3 cups)
- 1 lb. mushrooms (white button, cremini, shiitake or portobello), stems removed and caps thinly sliced
- 6 sprigs fresh thyme (2 reserved for garnish)
- 2 cloves garlic, minced
- ¼ cup dry sherry (not cooking sherry)
- 2 cups Green Valley Organics Lactose Free Sour Cream
- 3 Tbs. Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper to taste
- Assortment of crackers, crudités, bread sticks, crostini and chips for dipping
- In a saute pan over medium heat, warm 2 Tbs oil. Add the sliced onions and cook 8-10 minutes, stirring occasionally, until they're golden and caramelized. Set aside.
- Add 2 Tbs oil to saute pan and return to medium heat. Add mushrooms, 4 sprigs thyme, and garlic. Cook 4-5 minutes until the mushrooms are golden and softened.
- Turn the heat to high. After 30 seconds, remove the pan from the burner and add the sherry. Turn the burner to medium and return the pan to the burner. Cook 1-2 minutes longer; stir occasionally.
- Add salt & pepper to taste
- Remove thyme sprigs.
- Chop the cooked mushrooms, reserving 3 Tbs. for garnish.
- In a medium bowl, add the sour cream and stir in the mushrooms and onions. Add Worcestershire sauce, garlic powder, and onion powder. Mix well, adjust seasonings and add salt and pepper to taste.
- Refrigerate until ready to serve. When serving, remove thyme leaves from reserved sprigs and sprinkle over the top of the dip along with the reserved mushrooms.
PER SERVING (1/4 cup of dip with 4 whole grain crackers): 180 CAL; 4G PROT; 11G TOTAL
For more recipes, nutrition information, and EZ tips for more delicious lactose free dishes to enjoy during the holidays, visit GreenValleyLactoseFree.com.
Photo credit: Green Valley – recipe & photo reprinted with permission
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