Thursday, January 28, 2010

Sour cream and Onion Dip

This recipe was in the Dec. 2009 Good Housekeeping Magazine.
1 1/2 cup(s) plain fat-free yogurt

2 tablespoon(s) extra virgin olive oil

2 medium (6- to 8-ounce) yellow onions, finely chopped

1/4 teaspoon(s) sugar



1/3 cup(s) reduced-fat sour cream

Snipped chives, for garnish



Line medium sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter; cover and refrigerate 25 minutes. Discard liquid in bowl.

Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally.

Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel.)

In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days.Garnish with chives and serve with fresh veggie crudités.

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