Caramelised Onion and Cocoa Yogurt Dip
It’s not only National Vegetarian Week, but it’s National Yogurt Week too. Being both vegetarian and passionate about yogurt, I couldn’t let this go without a post. Nayna over at simply food recently mentioned making a caramelised onion and yogurt dip at an event. I was immediately struck by this excellent idea and thought I’d try and create my own version – with a chocolate twist, of course.
Middle Eastern food is fabulous for vegetarians and with my Egyptian connections I am particularly fond of it. I’d been planning on having a mezze type meal for a while and this yogurt experiment seemed like the perfect time to do it. I made tabbouleh, roasted vegetables with sumac and halloumi and served with flatbreads. Like love and marriage, the yogurt dip was a fitting companion. The sweet onions together with the sour and creamy yogurt combined well with the umami notes from the paprika and chocolate. I can see this becoming a regular visitor to our table.
The top photograph was my entry to the Yogurt Council’s Food Stylist Competition where our very own Karen from Lavender and Lovage is one of the judges. I don’t hold out much hope, but thought I’d give it a go.
- 1 large onion
- 1-2 cloves garlic
- 250 g Greek yogurt
- a couple of good gratings 100% chocolate
- ½ tsp paprika
- a good pinch sea salt
- 1-2 tbsp olive oil
- Slice the onion finely and fry very gently in a frying pan over low heat with the olive oil and salt for twenty minutes or so. Add some finely chopped garlic after about 10 minutes. Stir occasionally and remove from the heat when the onion is caramelised with crispy bits. Allow to cool.
- Stir most of the onions (with any remaining oil) into the yogurt together with the paprika and one grating of chocolate.
- Scatter the remaining onions over the top together with the second grating of chocolate.