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Description: Sour Cream & Onion Dip

45 calories per serving

From Good Housekeeping

Active time 10 minutes

Total time 35 minutes

Line medium sieve set over deep bowl with basket-style coffee Alter or paper towel. Spoon 1½ cups plain fat-free yogurt into filter; cover and refrigerate 25 minutes. Discard liquid. Meanwhile, in 12-inch skillet on medium, heat 2 tablespoons extra virgin olive oil. Add 2 medium yellow onions (6 to 8 ounces each), finely chopped; ¼ teaspoon sugar; ¼ teaspoon salt; and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes, or until dark golden brown, stirring 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 1/3 cup reduced-fat sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days. (Dip is best when refrigerated for a day; flavors develop more fully.) Garnish with snipped chives and serve with vegetable crudités. Makes 2 cups.

Description: Sour Cream & Onion Dip

Each 2-tablespoon serving about 2 g protein, 4 g carbohydrate, 2 g total fat (1 g saturated), 1 g fiber, 2 mg cholesterol, 55 mg sodium.

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