Ingredients
Dip
- 500 g yellow onions About 2 large onions, peeled and thinly sliced.
- 2 tablespoons olive oil 27 g.
- 1 clove garlic Finely minced.
- 1/4 teaspoon fine salt Plus more only if needed after tasting.
- 1/4 teaspoon black pepper
- 454 g whole-milk cottage cheese One 16-ounce tub, preferably 4% milkfat.
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives
- 2–4 tablespoons water As needed for the skillet, not all at once.
Equipment
- Wide heavy skillet
- Food processor
- Mixing bowl and spatula
Instructions
Caramelize the onions
- Heat the oil in a wide skillet over medium heat. Add the onions and salt. Cook for 8–10 minutes, stirring occasionally, until softened. Reduce to medium-low.
- Continue cooking for 30–35 minutes, stirring every few minutes and more often near the end, until the onions are soft and deeply golden. If brown residue catches on the pan, add a tablespoon of water and scrape it up. Lower the heat if the onions blacken; let added water evaporate.
- Stir in the garlic and cook for 1 minute. Transfer to a shallow bowl and cool for about 15 minutes, just until no longer hot. Reserve a spoonful for garnish and chop the remaining onions into short pieces.
Blend and chill
- Process the cottage cheese with lemon juice and pepper for 45–90 seconds, pausing to scrape the bowl, until as smooth as your machine allows. Do not add water unless absolutely necessary; the dip should hold on a chip.
- Fold in the cooled chopped onions and most of the chives. Taste with the dipper you plan to use before adding more salt. Cover and refrigerate for at least 30 minutes.
- Top with the reserved onions and remaining chives. Divide into eight portions and serve cold with vegetables or sturdy chips. Refrigerate promptly at 40°F (4°C) or below and use within 3 days. Discard after more than 2 hours at room temperature, or 1 hour above 90°F (32°C).
Nutrition
Calories: 112kcal
Video
Notes
Nutrition is estimated per eighth of the dip, excluding dippers. Calorie basis: approximately 442 kcal from 454 g 4% cottage cheese using a 110-kcal-per-113-g label, 200 kcal from 500 g onion, 239 kcal from 27 g olive oil, and about 12 kcal from garlic, lemon and chives. Brands, portions and cooking losses vary.
Planning cost allowance: cottage cheese $3–4, onions $1–1.50, oil $0.40–0.60, and the portions of garlic, lemon, chives and seasonings $0.60–0.90. This is an ingredient-use estimate, not a store quote.
Contains milk. Use lactose-free cottage cheese if appropriate for lactose intolerance, but it is not suitable for a milk allergy. Do not leave the onions sitting out for hours to cool.
Video companion: Dinner at Lulu’s demonstrates caramelized onions with a cottage-cheese base. Seasoning and proportions differ; follow the quantities and folded-onion texture in the written recipe.