This dip was a huge success this weekend. I should have definitely tripled or at least doubled the recipe but I figured with all of the other food I was putting out one serving would suffice…you live, you learn, right?
I’m a little frustrated because I was all set to connect to my home computer this morning to add some pictures from the weekend, including the process of making this dip & the yummy outcome. Then poof! All the sudden I could no longer connect. But as soon as I get home I will update, promise!!
You’re probably thinking it’s a breath killer, but oddly enough, its not! This dip is delicious and unbelievably light, especially for a creamy base, and is extremely simple to make. Kind of like the Slow Cooker Spinach & Artichoke Dip I wrote about the other day.
Healthier Onion & Garlic Dip
1 Tbsp olive oil
2 small onions, sliced thin
2 garlic cloves, sliced
1/3 cup low fat sour cream
1/3 cup low fat plain yogurt
salt & pepper
Heat olive oil in a saute pan over medium to high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 6-7 minutes. Add garlic and cook for another 1-2 minutes.
Cover pan and reduce heat to low. Cook, covered, until onions are very tender, about 10 more minutes. Transfer onions & garlic, scraping up any browned bits at bottom of the pan, to a bowl and let cool for at least 5 minutes.
Add onions, sour cream and yogurt to the bowl of a food processor and pulse untilwell mixed and the onions are mostly chopped.
Serve with your favorite chips. (I like ruffles )
May be stored in an airtight container for up to two days.