Categories: Snacks

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 cups chopped onions
• 3/4 teaspoon salt
• 1 14-ounce can reduced-sodium beef broth, or 1 3/4 cups mushroom broth
• 2 teaspoons onion powder
• 2 tablespoons distilled white vinegar
• 1 cup reduced-fat sour cream
• 1/3 cup nonfat plain yogur

Directions

1. 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.

2. Combine sour cream and yogurt in a medium bowl. Stir in the onion mixture. Chill for at least 30 minutes to blend flavors.

3. 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.

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