Three Onion Dip
by Alden & Harlow, Cambridge, MA
Yield: 6 ServingsCook: 45 minutes
Ingredients
You have 4 of 13
produce
- ✓4 clovesgarlic(finely chopped, divided)
- ○4scallions(green and white parts separated)
- ○2onions(thinly sliced)
- ○1 tablespoonchives(chopped fresh)
protein
- ○2anchovy fillets(packed in oil, drained)
dairy
- ✓1/3 cupsour cream
- ○1/3 cupplain whole-milk Greek yogurt
pantry staple
- ○Potato chips(for serving)
- ○Kosher salt and freshly ground black pepper
- ✓1/3 cupmayonnaise
- ✓1 teaspoonWorcestershire sauce
- ○vegetable oil
other
- ○1 teaspoonmushroom powder(optional)
Instructions
- Heat 2 Tbsp. oil in a medium skillet over medium-low heat. Add onions, anchovies, mushroom powder, if using, and 1 Tbsp. garlic. Cook, stirring often, until onions are golden brown and softened, 40–45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.
- Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high heat. Toss scallion whites with remaining 1 tsp. oil; season with salt and pepper. Cook, turning occasionally, until charred, about 5 minutes. Let cool; finely chop. Thinly slice greens.
- Mix onion mixture, scallion whites and greens, mayonnaise, yogurt, sour cream, chives, Worcestershire, and remaining garlic in a medium bowl; season with salt and pepper. Serve with chips.