Caramelized Onions are my JAM! Well, not literally, but there’s an idea, for a recipe, huh? But today, I used them in a healthier Skinny Caramelized Onion Dip. Perfect to take to a party or serve at home.
And Skinny because it’s the Holiday season and we might want dip for a party, but we might want to save some of those calories for other indulgences. Like cookies and candy. Or maybe candy & cookies. 🙂
There’s no loss in flavor, just because this is “Skinny” – the caramelized onions are so good in this you won’t miss the extra fat and calories. And the yogurt is the perfect, tangy foil for the rich onions.
Be sure to sprinkle this dip with few green onions – to warn everyone that this is healthy. Just kiddin’. Just add them because they’re pretty and there’s already a few in the recipe.
You know I can usually toss out a recipe like this at almost a minute’s notice. That’s because I make up a big batch of Caramelized Onions (3 to 4 pounds) whenever I need some and divide the extra up in freezer bags. Here’s a link to take you to Three Ways to Caramelize Onions.
Skinny Caramelized Onion Dip
You might want to double this recipe.
- 1 cup of low-fat Greek Yogurt
- 1/2 teaspoon cider vinegar
- 1/2 cup caramelized onions
- 1 green onion, minced
- Freshly ground black pepper and salt, as desired
- additional green onion for garnish
Combine 1/2 cup caramelized onions, minced green onion, cider vinegar and yogurt in medium bowl. Season to taste with salt and pepper and serve.
If time allows, this dip is better after it sits and even better after a day. May be refrigerated in airtight container for up to 3 days.
Makes 1 1/4 cups
Note: if the yogurt isn’t a good, thick brand, place about 1 1/2 cups in a paper towel lined strainer over a bowl. Set in the fridge for a couple hours or overnight until yogurt is of desired consistency. If you feel it’s gotten too thick, stir some of the whey (the liquid in the bowl) back in.
To Caramelize Onions:
- 3 tablespoons olive oil
- 2 large onions, diced
- 1 teaspoon kosher salt, divided
Place the oil, onions and 1/2 teaspoon salt in a 10-inch saute pan over medium heat.
Cook, stirring occasionally, until the onions are golden brown, about 25 to 30 minutes. Remove from the heat and set aside to cool for 15 minutes.
I’ll be bringing this recipe to Fiesta Friday 201, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook. Fiesta Friday’s already filling up with all kinds of holiday goodies & recipes, so be sure to stop by!