Sour Creamy Onion Dip with Spirulina
This recipe is made with yogurt in place of the more traditional sour cream. A variety of non-dairy yogurt is available for those who want a dairy-free dip option, and because yogurt is usually lower in fat than sour cream this gives us a chance to add healthy fats to boost the creaminess. Use whatever you have and enjoy– Flora flax oil, Udo’s oil, or olive oil could all work.
All the quantities are rough and modifiable – taste the dip and adjust it to your preferences.
1 cup Very finely minced mild onion
1.5 cups Plain thick yogurt
¼ cup Healthy oil of choice
1 Tbsp Dry onion flakes, granulated onion, or garlic powder
1/4 tsp Salt (I add this if I’m dipping vegetables – if using chips, I omit)
2 Tbsp Snipped chives, divided (If you don’t have chives, parsley will work)
- Add everything minus the chives to a bowl and whisk it well to combine everything together. Resist the urge to use a food processor or high-powered blender, to avoid liquifying the onion and pulverizing the chives. If you need it thinner, whisk in a little more oil.
- Fold in half the snipped chives and then place in refrigerator for 4+ hours to let flavor develop.
- Scoop into a serving bowl. Top with additional chives and serve with vegetables and / or chips.