Sour Cream & Onion Dip

By kas_9232

This fresh-onion redo of the party favorite has zero MSG and one-tenth the sodium of those traditional flavoring packets. And some store-bought tubs have almost three times the calories and six times the fat. Neither option tastes nearly as good as this!

*EACH 2-TABLESPOON SERVING*
Calories *45*
Total Fat *2g*
Saturated Fat *1g*
Cholesterol *2mg*
Sodium *55mg*
Total Carbohydrate *4g*
Dietary Fiber *1g*
Sugars --
Protein *2g*
Calcium --

Ingredients

• 1 1/2 cups plain fat-free yogurt
• 2 tablespoons extra virgin olive oil
• 2 medium (6- to 8-ounce) yellow onions, finely chopped
• 1/4 teaspoon sugar
• Salt & Pepper
• 1/3 cup reduced-fat sour cream
• Snipped chives, for garnish

Details

Servings 2

Preparation

Step 1

*1*. 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.
*2*. 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.
*3*. Line plate with double thickness or 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.)
*4*. 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.