Strained Kefir French Onion Dip

Not even remotely French, this creamy, luscious French Onion Dip features delicately caramelized onions, strained kefir and fresh herbs. You’ll never go back to boxed mixes again!

Ingredients

  • 4 cups plain Lifeway Organic Plain Whole Milk Kefir
  • 4 cups yellow onion, finely chopped
  • 1-2 medium garlic cloves, minced
  • 1 Tbsp Worcestershire Sauce
  • Salt and pepper, to taste
  • 1-2 Tbsp Olive Oil, for sautéing
  • Fresh thyme, to garnish
  • 1 fine mesh strainer
  • Coffee filters or cheese cloth

Directions

  1. The night before, you plan to make your dip, prepare the strained kefir. Line a mesh strainer with a large coffee filter or a few layers of cheesecloth. Rest the strainer in a bowl, leaving 1 ½ - 2” of space between the bottom of the strainer and the bottom of the bowl. Pour the kefir on top of the filter/cloth, cover the top with plastic wrap and place into your fridge to strain.
  2. In the morning, you will have a thick kefir cream remaining in the strainer, while the whey is in the bowl. Discard the whey or put it in your fridge for use at a later time.
  3. To make the caramelized onions, heat a sauté pan on medium heat with about a tablespoon or oil, or non-stick cooking spray. Add the onions and salt. Cook, stirring frequently, until the onions turn a deep, golden brown color (you might need to add more oil or water if the onions dry out/stick to the pan), 12-16 minutes.
  4. When the onions are done to your liking, add the garlic and stir. Turn off the heat and add the Worcestershire sauce. Cool until safe to touch.
  5. In a large bowl, combine the strained kefir and the onions. Add thyme to your taste (stems removed) as well as a fresh cracked pepper. Add additional salt, Worcestershire sauce, pepper or thyme to your taste.
  6. Cover and place in the fridge for at least 30 minutes before serving.
  7. Enjoy with crackers, chips or chopped veggies to your taste (celery is especially good).

    Notes

  • The top of this dip may turn brown in the fridge if not eaten within a few hours of making it. To prevent this, place plastic wrap on the surface of the dip when storing. Consume within one week.
  • While we recommend whole milk kefir for flavor and texture, feel free to substitute with low-fat or non-fat. (The texture will be more runny.)
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