Greek Yogurt Onion Dip

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.]

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
30 min
Cook:
25 min

Yield:
6 servings (about 1 1/2 cups)
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped shallots (about 2 large shallots; 1/3 pound)
  • Kosher salt
  • 1 teaspoon balsamic vinegar
  • 1 cup 2-percent Greek yogurt
  • 1/4 cup 1-percent milk
  • 1/4 cup chopped fresh chives
  • Freshly ground black pepper
  • Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving
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.

  • Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Healthy Snacks and Party Food