Caramelized Onion Dip

• porcje: 1 serving
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 20 minutes

Składniki

2 tablespoons olive oil

3 medium onions (thinly sliced (~6 cups worth)

1 teaspoon kosher salt (divided)

1 ¼ cups nonfat or 2% Greek yogurt (or lite sour cream*)

½ teaspoon Worcestershire sauce

¼ teaspoon ground black pepper

Wskazówki

Add the oil to a large skillet and warm over medium heat. Add the onions with ½ tsp salt. Allow them to cook, stirring often, for about 60 minutes, until they’re nicely browned and fragrant. If the onions start to burn, lower the heat to low.

Also, if the onions become too dry at any point, add a tablespoon water to the pan. The onions will reduce in size to yield about 1 cup when they’re caramelized.

When the onions are done cooking, let them slightly cool. Lay them on a cutting board and chop into tiny pieces. Alternatively, you can use a pair of kitchen scissors and snip them into small pieces right in the skillet.

In a mixing bowl, blend the Greek yogurt, remaining salt, pepper, and Worcestershire sauce. Mix in the onions. Taste and season with extra salt, pepper and minced herbs.

Leftovers will keep in the fridge for up to 3 days. If it becomes thicker than you’d like, simply mix in a few extra tablespoons of yogurt or sour cream.

Wartości Odżywcze

• Wielkość Porcji: 2 tablespoons
• Kalorie: 30 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nienasycony: 1 g
• Sód: 90 mg
• Węglowodany Całkowite: 3 g
• Cukry Całkowite: 2 g
• Białko: 2 g