GREEK YOGURT ONION DIP

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Greek Yogurt Onion Dip image

For this low-calorie, low-fat dip, we slowly cook the shallots with vinegar, which lets us skip using mayonnaise while maximizing flavor. Slather any leftovers on a roast beef or turkey sandwich.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 6 servings (about 1 1/2 cups)

Number Of Ingredients 9

1 tablespoon olive oil
1 cup chopped shallots (about 2 large shallots; 1/3 pound)
Kosher salt
1 teaspoon balsamic vinegar
1 cup 2-percent Greek yogurt
1/4 cup 1-percent milk
1/4 cup chopped fresh chives
Freshly ground black pepper
Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving

Steps:

  • Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes.
  • Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.

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