Hearthside Nibbles – Rosemary Thyme

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I’ve always loved French onion dip, especially with a good ridged potato chip! 😊 With the holidays coming up, I wanted a homemade version that was lighter on fat and easy to season to my taste. Plain fat-free Greek yogurt makes it thick and creamy, and one yellow onion cooked slowly in unsalted butter gives the whole bowl that sweet, savory flavor I love.

🌿 RosemaryThyme French Onion Dip
Makes about 2 cups

What you’ll need

• 1 large yellow onion, finely diced (about 1½ cups)
• 1 tablespoon unsalted butter
• 1½ cups plain fat-free Greek yogurt
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon finely snipped fresh chives, plus more for serving

How to make it

Melt the butter in a skillet over medium-low heat. Add the onion and cook for 25–35 minutes, stirring occasionally at first and more often as it browns. When the onion is soft and deep golden, take it off the heat and let it cool completely.
Stir together the Greek yogurt, Worcestershire sauce, garlic powder, onion powder, black pepper, and chives. Fold in the cooled onions, saving a spoonful for the top if you like.
Cover and refrigerate for at least an hour. Taste it once it’s chilled. If you’d like a little more savory flavor, stir in another ¼ teaspoon of Worcestershire. Finish with the reserved onions and a sprinkle of chives.

💡 RosemaryThyme Kitchen Tip
If the browned bits start to stick while the onions cook, add a tablespoon of water and scrape them back into the onions. And if you’re making this for company, mix it up the night before so the onion flavor has time to come through.

I’d set this out with crisp English cucumber rounds and a bowl of ridged potato chips. At my house, I’d reach for a little of both! 💛

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Helene 😊
Rosemary Thyme 🌿
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Fresh Garden Tomato Salsa

There is something especially satisfying about walking

out to the garden, picking ripe tomatoes, and turning them into something delicious for the table.

Today, those beautiful garden tomatoes became Fresh Garden Tomato Salsa—bright, simple and full of fresh summer flavor. And there’s no need to peel the tomatoes!

Fresh Garden Tomato Salsa

Ingredients

* 4 cups fresh garden tomatoes, diced

* ¼ cup finely diced red or sweet onion, optional

* 1 small garlic clove, finely minced, optional

* ¼ cup chopped fresh cilantro

* 2 tablespoons fresh lime juice

* 1 tablespoon fresh lemon juice

* ½ teaspoon ground cumin

* ¼ teaspoon salt, or to taste

* ½ teaspoon honey or sweetener, optional

* 1 small jalapeño, seeded and finely minced, optional

* 2 tablespoons sliced scallion greens or fresh chives, optional

Directions

1. Dice the tomatoes and place them in a colander for 10–15 minutes if they are especially juicy.

2. Combine the tomatoes, cilantro, lime juice, lemon juice, cumin and salt.

3. Add the onion, garlic and jalapeño if you like them—or use scallion greens or fresh chives for a gentler flavor.

4. Taste the salsa. If your tomatoes are a little tart, add just a touch of honey or your favorite sweetener.

5. Refrigerate for about 30 minutes before serving to give all those fresh flavors a chance to come together.

Serve it with tortilla chips, spoon it over grilled chicken or fish, add it to tacos and burritos—or just grab a chip and enjoy it straight from the bowl.