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.
Directions for: Greek Yogurt Onion Dip
Ingredients
1 Tbsp olive oil
1 cup chopped shallots (about 2 large shallots; 1/3 lb)
Kosher salt
1 tsp balsamic vinegar
1 cup 2% Greek yogurt
cup 1% milk
cup chopped fresh chives
Freshly ground black pepper
Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving
Directions
1. 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.
2. 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.
Tips and Substitutions
Makes about 1 1/2 cups
Source and Credits
Copyright 2013 Television Food Network, G.P. all rights reserved
Courtesy of Food Network Kitchen
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