Lite and Amazing French Onion Dip

Lite and Amazing French Onion Dip
Tim McGeever

If I had to choose just one genre of food to eat for the rest of my life, it would surely be chips and dip. They are my absolute weakness. And if I had to choose just one pairing, it would undoubtedly be French onion dip with ridged potato chips. It's the king of all dips, as far as I am concerned. And if you eat this rich and creamy delight as much as I do, you can bet I've hunted down a lighter solution to what could be a dangerously unhealthy habit. By swapping out the sour cream with your favorite brand of nonfat Greek yogurt, this recipe not only tastes better than the classic version (arguably), but will leave you feeling a lot less guilty. 

Click here to see 11 New Ways to Use Greek Yogurt

 

Click here to see Healthy Football Season Snacks

8
Servings
163
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces nonfat Greek yogurt
  • 1 Teaspoon salt
  • 1 Tablespoon Worcestershire sauce
  • 2 large sweet onions, chopped
  • 1 Tablespoon dried thyme
  • 3 cloves of garlic, minced
  • 1 Tablespoon butter
  • 1 Teaspoon pepper
  • 2 Tablespoons extra-virgin olive oil
  • 8 Ounces low-fat cream cheese, softened

Directions

In a large skillet over medium heat, heat butter and oil. Add onions, salt, and pepper. After about 5 minutes, or when the onions begin to soften, add Worcestershire sauce, thyme, and garlic. Stir well. Allow the mixture to continue cooking for 25-30 minutes, stirring occasionally, until the onions are dark brown. Remove onions from heat and let cool. 

In a large bowl, mix Greek yogurt and cream cheese until smooth. Fold in the carmelized onions. Spoon a generous amount of the mixture into a serving dish and grab your favorite bag of chips for dipping. Then, dig in!

 

French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!

Nutritional Facts

Total Fat
9g
15%
Sugar
8g
N/A
Saturated Fat
4g
20%
Cholesterol
21mg
7%
Protein
8g
15%
Carbs
13g
4%
Vitamin A
59µg
7%
Vitamin B12
0.6µg
9.7%
Vitamin B6
0.2mg
9.5%
Vitamin C
6mg
10%
Vitamin D
0.1µg
N/A
Vitamin E
0.7mg
3.3%
Vitamin K
9µg
11%
Calcium
122mg
12%
Fiber
1g
5%
Folate (food)
33µg
N/A
Folate equivalent (total)
10µg
2%
Iron
1mg
5.3%
Magnesium
18mg
5%
Monounsaturated
4g
N/A
Niacin (B3)
0.3mg
1.5%
Phosphorus
133mg
19%
Polyunsaturated
0.6g
N/A
Potassium
283mg
8%
Riboflavin (B2)
0.2mg
11.6%
Sodium
427mg
18%
Zinc
0.6mg
3.7%

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