• Jess

Caramelized Onion & Spinach Dip

This is the love child of 2 of my favourite dips: classic onion dip that's a staple at any family dinner and spinach dip which is a must-have any time I go to Baton Rouge restaurant. I have to tell you I resisted the urge to bake it with a cheesy crust on top but feel free to do so if you want a little extra flavour - no judgment!


  • 1.5 tbsp. avocado oil

  • 1 large yellow onion, thinly sliced

  • Pinch of coconut sugar or any other type of granulated sugar (optional)

  • 4 handfuls of fresh spinach

  • 1 clove of garlic, minced

  • 1 cup 0% fat plain Greek yogurt (I use organic Liberté)

  • Salt & pepper to taste


  1. Heat oil in a large rimmed sauté pan on medium heat. Add the sliced onions and coat with the oil evenly. You want to try to expose as much of the onion to the pan as possible to cook evenly. Add a pinch of salt and stir.

  2. Cook onions for 10 minutes and add the sugar if you want. If not, cook for 30-40 minutes, stirring every 3-5 minutes to prevent the onions from burning. You may need to lower the heat to low-medium if you notice the onions starting to burn. I didn't mind having some of the crispy ends though! Remove from heat when the onions are dark brown and super soft - they'll also be shrunken in size. Place them on a plate lined with paper towel.

  3. In the same pan, add the spinach and garlic and sauté about 5-7 minutes until the leaves are dark green and wilted completely. Remove from heat.

  4. On a cutting board, chop up the spinach and caramelized onions.

  5. In a medium serving bowl, add the yogurt, chopped onion and spinach, salt and pepper and mix together until well combined.

  6. Serve with veggies or chips and enjoy!

NUMBER OF SERVINGS: N/A (makes ~ 1 cup)

DEGREE OF DIFFICULTY: I'm Martha freakin' Stewart (Advanced)

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