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.
extra-virgin olive oil
reduced-sodium beef broth, or 1 3/4 cups mushroom broth
distilled white vinegar
reduced-fat sour cream
nonfat plain yogurt
Heat oil in a large skillet over medium-high heat. Add onions and salt; cook, stirring occasionally, until beginning to brown, 6 to 10 minutes. Add broth, scrape up any browned bits, and simmer until the liquid is almost evaporated, 10 to 20 minutes. Reduce heat to medium-low and cook until the onions are deep golden brown, 5 to 8 minutes more. Stir in onion powder, then stir in vinegar
and cook until evaporated, 1 to 2 minutes. Remove from the heat and let cool for 20 minutes.
Combine sour cream
and yogurt in a medium bowl. Stir in the onion mixture. Chill for at least 30 minutes to blend flavors.
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.
Calories 82, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 10 mg, Sodium 203 mg, Carbohydrate 8 g, Fiber 1 g, Protein 3 g, Potassium 163 mg. Exchanges: Vegetable 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet