French Onion Dip/Spread

Nutrition Facts

Exchanges per serving: 0.25 reduced fat dairy, 0.25 nonstarchy vegetable, 0.25 saturated fat

Ingredients

1 tsp coconut oil
1 large white or yellow onion, thinly sliced
1/4 tsp garlic powder
1 tsp kosher salt
1/2 tsp coarse black pepper
6 oz reduced-fat Greek yogurt
hot sauce (optional)
3 T finely chopped chives

Directions

Add onion and coconut oil to a large skillet or saute pan and cook, covered, over medium heat for 10 minutes.

Stir in the garlic powder and half the salt and pepper. Reduce heat to med-low, cover, and cook 10 more minutes. They should be just beginning to brown around the edges.

Let onions cool slightly before transferring to a strainer to let the excess juices drain off while they cool completely.

Add cooled onions to a blender with the yogurt, remaining salt and pepper, and a dash of hot sauce (if desired). Blend until smooth.

Stir in the chives. Transfer to serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes before serving to let flavors marry.

Serve as a dip for veggies, a spread for wraps, or a sauce for grilled chicken or scrambled eggs

Store in an airtight container in the fridge for up to 1 week.

Makes about 4 (1/4-cup) servings.

02/04/2012 08:48 am | by MorganCrumm