For this low-calorie, low-fat dip, we slowly cook the shallots with vinegar, which lets us skip using mayonnaise while maximizing flavor. Slather any leftovers on a roast beef or turkey sandwich.
Recipe courtesy of Food Network Kitchen
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Greek Yogurt Onion Dip
Total:
1 hr 5 min
Active:
10 min
Yield:
6 servings (about 1 1/2 cups)
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Active:
10 min
Yield:
6 servings (about 1 1/2 cups)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes.

Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.

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