Makes four servings
Prep time: 5 minutes
Cook time: 2 hours, 15 minutes
- 2 tbs. extra-virgin olive oil or avocado oil
- 3 cups chopped yellow onions
- 4 oz. chèvre
- 1/2 cup full-fat plain Greek yogurt, plus more to taste
- 1 tsp. dried thyme
- 1 tsp. fresh lemon juice
- 1/2 tsp. sea salt, plus more to taste
To serve: Sliced bell peppers, carrots, celery, radishes, broccoli, or other crunchy vegetables
Place a large skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and stir. Once the onions start to sizzle, reduce the heat to medium-low and cook, stirring every 10 minutes, for one hour. Then reduce the heat to low and continue cooking, stirring every 10 minutes, for one more hour. If the onions begin to brown too quickly, reduce the heat or add a few drops of water to the pan. After two hours, they should be golden brown and reduced to about a 1/2 cup.
Place the chèvre in a food processor and process to soften. Add the onions, yogurt, thyme, lemon juice, and salt, then process again, scraping down the sides of the bowl as needed, until ingredients are combined. If you like a thinner dip, add more yogurt, 1 tablespoon at a time, and process to mix. Scrape dip into a medium bowl and serve with veggies.