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No packets or mayo necessary for this easy, creamy dip—the secret is sauteed onions and Greek yogurt.
Heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 10 minutes. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes. Transfer onions, scraping up any browned bits at bottom of the pot, to a bowl and let cool for 10 minutes.
Add onions, sour cream and yogurt to the bowl of a food processor and pulse until well mixed and the onions are mostly, but not completely chopped. You can alternately chop the onions very fine by hand and fold all the ingredients together with a rubber spatula. May be stored in an airtight container for up to two days.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!