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.
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 6 servings (about 1 1/2 cups)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 70 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 5 milligrams
- Sodium
- 340 milligrams
- Carbohydrates
- 7 grams
- Protein
- 4 grams
- Sugar
- 3 grams
Share This Recipe
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 6 servings (about 1 1/2 cups)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 70 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 5 milligrams
- Sodium
- 340 milligrams
- Carbohydrates
- 7 grams
- Protein
- 4 grams
- Sugar
- 3 grams
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.
