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Greek Yogurt Onion Dip

Greek Yogurt Onion Dip
PREP TIME
10 min
COOK TIME
25 min
YIELDS
6 servings

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.

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Ingredients

1
Tbsp olive oil
1
cup chopped shallots (about 2 large shallots; ⅓ lb)
Kosher salt
1
tsp balsamic vinegar
1
cup 2% Greek yogurt
¼
cup 1% milk
¼
cup chopped fresh chives
Freshly ground black pepper
Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving
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Directions

Notes

Makes about 1 1/2 cups

Step 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.

Step 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.

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