- Special Pricing
In our homemade version of French onion dip, we simmer chopped onions in broth and use reduced-fat sour cream and yogurt for the familiar rich and creamy flavor. All told, our version has 12 grams less fat and nearly 50 percent less sodium per serving than the original.
Make Ahead Tip: Cover and refrigerate the onion mixture (Step 1) for up to 3 days or freeze for up to 2 months. Cover and refrigerate the dip for up to 3 days.
- 1 tablespoon extra-virgin olive oil
- 4 cups chopped onions
- 3/4 teaspoon salt
- One 14-ounce can reduced-sodium beef broth or 1 3/4 cups mushroom broth
- 2 teaspoons onion powder
- 2 tablespoons distilled white vinegar
- 1 cup reduced-fat sour cream
- 1/3 cup nonfat plain yogurt
Heat the oil in a large skillet over medium-high heat. Add the onions and salt; cook, stirring occasionally, until beginning to brown, 6-10 minutes. Add the broth, scrape up any browned bits, and simmer until the liquid is almost evaporated, 10-20 minutes. Reduce the heat to medium-low and cook until the onions are deep golden brown, 5-8 minutes more. Stir in the onion powder, then stir in the vinegar and cook until evaporated, 1-2 minutes. Remove from the heat and let cool for 20 minutes.
Combine the sour cream and yogurt in a medium bowl. Stir in the onion mixture. Chill for at least 30 minutes to blend flavors.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
82 calories; 5g total fat; 2g total saturated fat; 10mg cholesterol; 203mg sodium; 8g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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