Ingredients
- 1 small onion, thinly sliced
- 1 tbsp olive oil
- 1 small shallot, thinly sliced into rings
- Canola oil
- 1 cup full fat greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp buttermilk
- 1 tbsp black pepper, coarsely ground
- 1 tbsp chives, finely chopped
Directions
- Heat oil in a small skillet over medium heat.
- Add onions and reduce heat to low, stirring occasionally, until
onions are golden in color and caramelized. Transfer onions to a cutting board and give them a rough chop. - In a small pot over medium-low heat, add shallot rings and
enough canola oil to cover them completely. Fry until lightly golden, then remove from the oil and place on paper towels to drain. - In a medium bowl, mix yogurt, mayonnaise, buttermilk, and caramelized onions together until fully combined.
- Once combined, add pepper and chives, mixing gently to
incorporate. - Transfer dip to a serving bowl and garnish with the crispy shallots.
- Serve with Buffalo Pretzel Pita Chips.
