Emily's Famous Onion Dip

Emily's Famous Onion Dip

24
HBIC 30

"This onion dip is a hit with all of my friends. Sometimes I throw in some fresh herbs from the garden too. They can't believe it isn't made with sour cream because it tastes great! For really low fat, use nonfat plain yogurt. Perfect for dipping potato chips or veggie sticks."

Ingredients 1 h 15 m {{adjustedServings}} servings 34 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a skillet over medium heat. Saute onions in butter until tender and lightly browned.
  2. Transfer onions to a serving bowl, and stir in yogurt and vinegar. Season with salt and pepper to taste. Refrigerate for at least one hour before serving to blend flavors. This tastes even better if it sits overnight. The onion flavor gets stronger.
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Reviews 24

  1. 28 Ratings

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Sarah Jo
4/5/2010

I pulled a Rachael Ray and did a caramelization of the onion with some garlic (I used a huge onion and three cloves minced garlic) and just let it hang out in the skillet for about 25 minutes. I used half FF sour cream and half NF plain yogurt. Couldn't even tell that it was lower in fat. Little sea salt and fresh ground pepper and you have a nom-worthy dip. We ate it with Romanitas and pita chips.

DARLACH2GO
2/23/2005

With some revisions, I used this recipe at my last superbowl party and it turned out great!! People are funny about yogurt, so instead of 2 cups yogurt, I added 1 cup yogurt and 1 cup lowfat sourcream. I also added a 1/2 tsp of garlic powder and 1 tsp onion powder to add more flavor. The flavor will intensify if refrigerated for a day. I loved the sauted onions, nice touch.

shaggy
4/24/2003

Great dip! You can trick people into snacking healthy. I did a few things different that makes it even better. Instead of using butter, I used like half the amount of peanut oil (1 tablespoon). I used half shallot/half onion,and I cooked them for a really long time on low heat until caramelized, then deglazed with white vermouth. I also left out the vinegar. This is a versatile dip, but I think the best thing about it is that it can be made extremely low fat, and it still tastes great!