- 1 1/2 cup(s) plain fat-free yogurt
- 2 tablespoon(s) extra virgin olive oil
- 2 medium (6- to 8-ounce) yellow onions, finely chopped
- 1/4 teaspoon(s) sugar
- 1/3 cup(s) reduced-fat sour cream
- Snipped chives, for garnish
- Line medium sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter; cover and refrigerate 25 minutes. Discard liquid in bowl.
- Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally.
- Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel.)
- In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days. (Dip is best when refrigerated for a day; flavors develop more fully.) Garnish with chives and serve with fresh veggie crudités.
My family members LOVE the dip made by mixing Lipton's Onion Soup dry mix with sour cream. They love it. My mom and I thought that we would try making an onion dip from scratch. This was much much less salty than the other dip (not surprisingly), so I would probably add a little more salt next time :)
(per 2 tablespoon serving)
Tim's Rating: 8/10
Liz's Rating: 8.5/10