Once again unintentionally dating myself a bit, I have to admit I grew up during what was probably the peak of the “French Onion Dip” era. You know, the dip recipe made using a carton of sour cream and the little packet of French onion soup mix. And while the ensuing mixture tasted like a little like a chemistry experiment gone awry, this dip showed up on the chip and dip table of many a gathering during my youth, and there was usually a crowd fighting over the best dipping chips and elbowing for prime position in front of the bowl. Oh my (deep sigh).
Just this past week we took a step back in time (to those French onion dip days) when Chef Libby in Austin shared this recipe with me, something she’d been working on for a catering event several weeks ago.
She is a huge fan of avocados, and had tweaked this recipe to serve with a big crudités platter for an event she’d done just after PaleoFx for one of the vendors. Sautéing the thinly sliced green onions in the bacon fat is a stroke of genius, and produces a flavor (in a real food way) very similar to the old-school dip recipe above.
Bacon is always good, no matter what, and the tartness of the yogurt (and the lime), combined with a bit of heat from a finely diced pepper (we favor serranos here) pack an amazing punch that’s surprisingly tasty. We dipped sliced raw vegetables in this recipe, and slathered it over grilled pastured-beef burger patties.
Wow, this one is good.
2-3 slices bacon, cooked crisp, drained, and crumbled
3 large green onions, trimmed and thinly sliced
3/4 cup plain Greek yogurt
1 large or 2 small avocados, chopped
1-2 tsp fresh lime juice
3/4 to 1 tsp good salt
Optional
1 additional green onion, white and pale green parts thinly sliced
1 jalapeno or serrano pepper, finely diced
2-3 tbsp chopped cilantro
Sauté the bacon until crisp, drain, then crumble into a medium bowl.
Using the reserved bacon fat, sauté the green onions until soft and just beginning to caramelize; add to the bowl with the bacon. Stir in the yogurt, salt, lime juice, and avocados, mashing the avocados up as you go, though we like to leave some chunks of avocado to add some texture. Add the diced pepper and cilantro if using.
Top with an additional scallion if desired, and go to it.
Enjoy.
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