I made this sour cream and onion dip back in October when I went up north with a bunch of girlfriends for a weekend. I was flipping through pictures a few days ago and realized I never shared this recipe. How did I miss this one?
This was a big hit with the ladies and the best part is that it’s kind of healthy! Whaaa? Oh yes, you read that right. Add Greek yogurt along in with the reduced fat sour cream and voila! Half the calories, twice the fun!
Lightened Up Sour Cream & Onion Dip (originally found on Eat, Live, Run)
Ingredients
2 large yellow onions, diced small
2 tablespoons olive oil
2 tablespoons water
1 17-ounce Greek yogurt
1 16-ounce container reduced fat sour cream
1 teaspoon garlic salt
1/4 teaspoon black pepper
Directions
1. Heat the olive oil over medium-low heat in a non-stick large pan.
2. Add the onion and saute for about 30 minutes, stirring often and adding the water later during the cooking process if and when onions seem a bit dry. You want the onions to be very translucent and soft but not quite caramelized.
3. After onions are cooked, let them cool completely.
4. Mix together the Greek yogurt and sour cream in a large bowl.
5. Add the cooled onions, garlic sale, and pepper.
6. Combine well and place in the fridge for an hour to let the flavors mix together.
7. Serve with ruffle chips or vegetables!
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