Nanna’s Garlicy Onion Dip

Recently, the company who makes my favorite brand of French Onion chip dip stopped making it. I’ve tried several other brands but just can’t find one I like. Whenever this happens I just can’t resist trying to replicate the flavor. The recipe below is one of my best failures yet! This also tastes great as a spread on toasted bagels. Another Happy Accident!!! 

Garlicy Onion Dip
Garlicy Onion Dip




2 medium organic yellow onions (finely minced)

2 tablespoons organic butter

2 tablespoons grape seed oil

½ teaspoon sea salt


1 1/2 cups Chobani greek yogurt

3/4 cup olive oil mayonnaise

¼ – ½ teaspoon garlic powder (this can be optional)

½ teaspoon sea salt

¼ teaspoon ground black pepper


Saute’ the onions in the butter and grape seed oil and ½ teaspoon salt until soft and translucent. Set aside to cool. Mix yogurt, mayo, garlic, salt and pepper. Add cooled onions to yogurt mixture and mix well. Cover and refrigerate overnight to marry flavors. YUM!!!


Enjoy! Here is one of my favorite quotes to start your day!!


“Peace is not the absence of turmoil but the presence of God”



Tasty Gluten Free Pancakes for Breakfast or Anytime

Nanna's Gluten Free Pancakes
Nanna’s Gluten Free Pancakes

Nannas Gluten Free Pancakes

(First Attempt)

These pancakes had good flavor but were a little heavy and doughy in the center so I’ve added ½ teaspoon of baking soda and a little grape oil to lighten them up. The appearance and flavor of these are spot on but the texture could use some polishing.

They are currently a work in progress. I’m still trying to figure out how to get the pancakes internal temperature to 210 degrees (as with gluten free bread) to set the gluten free flour and keep them fluffy and not doughy. My next step will be cooking them on the griddle and then putting them in a 220 degree oven for a bit.

Adding a few fresh blueberries or pomegranate seeds could turn these into super pancakes. Feedback and suggestions are always welcome.

In large bowl whisk together dry ingredients

¼ Cup Potato Flour (Starch)

¼ Cup Brown Rice Flour

¼ Cup White Rice Flour

¼ Cup Sweet Rice Flour

2 Tablespoons Sugar

1 Teaspoon Xanthan Gum

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Sea Salt

In separate bowl mix together

2 Tablespoons Grape seed or Coconut oil (liquefied)

1 Teaspoon Organic Vanilla

1 ¾ Cups Milk

1 large Organic Egg

1 Teaspoon Lemon Juice

Combine dry ingredients and wet ingredients and mix until well blended. Cook by ¼ cup-fulls on well oiled, preheated griddle until golden brown then flip and cook until centers are cooked through. Serve with warn syrup and butter. YUM YUM!!!

Nanna's Gluten Free Pancakes
Nanna’s Gluten Free Pancakes