Reduced-Fat French Onion Dip

By lorik

You'll need two small- to medium-sized onions. Avoid red onion, which will turn the dip murky brown.

Ingredients

• Sauteed Onion and Yogurt Dip from Saveur:
• 2 tablespoons olive oil
• 2 cups finely chopped onion (see note)
• Salt and pepper
• 1 cup low-fat cottage cheese
• 1/4 cup boiling water
• 1 cup low-fat sour cream
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• Makes 3 cups
• 1 ⁄4 cup olive oil, plus more for serving
• 3 shallots, chopped
• Pinch of sugar
• 6 scallions, chopped
• 1 oz. chives, chopped, plus more for garnish
• Kosher salt and freshly ground black pepper
• 2 cups strained greek yogurt or labneh
• Sumac, for garnish
• Potato chips, preferably Ruffles, to serve
• Crudités, to serve

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. CARAMELIZE ONIONS Heat oil in nonstick skillet over medium-high heat until shimmering. Add onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook until golden, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deep golden brown and tender, about 20 minutes.

2. BLEND CHEESE Puree cottage cheese and boiling water in blender until no lumps remain. Add half of caramelized onions and blend until completely smooth. Transfer to medium bowl, then whisk in sour cream, Worcestershire, garlic powder, and remaining caramelized onion. Season with salt and pepper. Refrigerate at least 1 hour or up to 3 days. Serve.

Variation:

Heat oil in a 12-inch skillet over medium-high; cook shallots and sugar until shallots are soft, 5 minutes. Add the scallions and cook 3 minutes more, until soft. Remove from heat and stir in chives and salt; allow onions to cool.
Mix onion mixture and labneh in a bowl with salt and pepper. Transfer to a serving bowl and refrigerate 1 hour. Drizzle with olive oil, chives, and sumac and serve with chips or vegetables.