Vidalia Onion Dip

Creamy Greek yogurt sweetened with our gorgeous Tupelo honey provides the perfect base for caramelized onions. Be patient with the onions; they do take some patience to allow them to turn golden brown but the end result is delicious. We highly recommend finishing the dip with a generous drizzle of honey hot sauce to add an extra sweet and fiery kick.

Vidalia Onion Dip
(caramelized onions, Greek yogurt + honey)
Serves 8

What you need:
3 tablespoons extra-virgin olive oil
2 pounds Vidalia or other sweet onions (about 4 onions), chopped
Kosher salt and freshly ground pepper
1 tablespoon fresh thyme leaves
1 tablespoon Savannah Bee Company Honey (we used Tupelo Honey)
1½ cup whole milk plain Greek yogurt
1 tablespoon fresh lemon juice, plus more to taste
Crudites and potato chips for serving
Savannah Bee Company Honey Hot Sauce for drizzling
Edible flowers for garnish

What to do:
1. Wash up!

2. Caramelize the onions: Heat the olive oil in a large heavy bottomed skillet over medium heat. Add the onions and season salt and pepper. Add the thyme and cook over medium heat, stirring occasionally until the onions are browned and tender, about 35 to 40 minutes. Transfer the onions to a medium bowl and let cool completely.

3. Finish the dip: When the onions are cool, add the yogurt and lemon juice. Season with salt and pepper to taste.

To Serve: Spoon dip into a large bowl. Arrange the crudites and chips around the dip. Drizzle the dip with honey hot sauce and garnish with flowers, if desired.

Pro Tip: Add the sprig of thyme, leaves intact, to your onions. The leaves will fall off and you can just pick out the stems.

Table Talk: Seriously, is there a better subgroup of food than dips?

#savethebees