I love onion dip. It’s one of those snack foods that I have to physically remove from within my reach or I keep compulsively going back to it. I thought it would be fun to try to make a lightened up version of the tasty dip using Greek yogurt as the base. I got a yogurt maker for Christmas, so I have been experimenting with all sorts of yogurt based recipes!
The only fat in this recipe comes from the olive oil you use when caramelizing the onions, so it is a MUCH healthier choice than the French onion dip you can buy at the grocery store. In fact, there is only slightly more fat in this entire batch of dip then there is in ONE SERVING of a major brand’s onion dip. Not that I am suggesting that you eat the entire batch in one sitting.
I’m just saying that you could.
You could serve this with pretzels or raw veggies to continue with the healthy presentation. Or you could throw caution to the wind, and serve it with greasy, delicious potato chips. I’m not here to judge.
Caramelized Onion Dip
Print PinIngredients
- 1 T. olive oil
- 5 onions sliced
- 1/2 tsp salt
- 12 oz. non-fat Greek yogurt
- 1 tsp red wine vinegar
- 1 tsp soy sauce
Instructions
- In a large nonstick skillet, heat oil over medium. Add onions and salt. NOTE: If you’d like to limit the sodium of the dip, omit the salt here.
- Cook over medium heat for half an hour, stirring occasionally. Onions should be tender and golden.
- After onions have cooled, give them a rough chop into bite sized pieces. Reserve some onions for garnish.
- Mix together onions, yogurt, vinegar, and soy sauce.
- Chill dip before serving. Garnish with reserved onions.
Notes
Adapted from MyRecipes
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Thanks, Jessica
