This time of year is not so good for your waistline. Most people over-indulge during the holidays and pay for it come the new year. {Here are helpful tips for avoiding it!}
However, I understand that you would like to enjoy the parties and the food there…
If you get the chance, you should bring an appetizer or other dish to contribute to the spread. Bonus points if it’s easy & healthy.
This onion dip is delicious and made almost entirely from yogurt! There’s no mayonnaise either!
All you do is: make some caramelized onions (you can do this ahead of time), mix together yogurt, blended cottage cheese, and some seasonings, then add the cooled caramelized onions, and refrigerate. Easy enough.
Now you don’t have to feel as guilty bringing your onion dip since it’s literally onions, yogurt, seasonings, and some cottage cheese.
The best part is that people will think it’s delicious and never even know it’s healthy.
Oh and it tastes better when made ahead, so you can prepare it in advance when you have a few extra minutes.
Caramelized Onion Dip
Keywords: saute blender appetizer egg-free gluten-free nut-free soy-free sugar-free vegetarian veggie-ful creole spice
Ingredients (3 cups)
for the caramelized onions
- 1 TBSP olive oil
- 1 tsp butter
- 2 large onions, chopped or thinly sliced
for the dip
- 1½ cups plain fat-free yogurt
- ¾ cup cottage cheese, blend in a food processor before adding it to mixture
- ½ tsp salt
- ½ tsp salt-free seasoning, like The Delicious Dietitian Creole Spice Blend
- ¼ tsp ground black pepper
- 2 TBSP Worcestershire sauce
- 4 dashes hot sauce
- 1 tsp lemon juice
- 1 TBSP chopped fresh chives
Instructions
Make caramelized onions: Heat oil in a large skillet over medium low heat. Add butter & onions and cook, stirring occasionally, for about 20-25 minutes until onions are golden brown. Remove from heat, and set aside to cool.
Combine the remaining ingredients in a plastic or glass bowl (not stainless steel). Make sure to completely combine everything together. Taste and add seasonings if needed. Once the onions have cooled, stir them into the yogurt mixture. Stir in 2 tsp chopped fresh chives. Refrigerate for at least 4 hours or up to 3 days. Top with remaining 1 tsp of chives before serving.
Serve with whole wheat pita chips, baked or microwaved potato chips, or crudités (a variety of sliced veggies). Enjoy!
This sounds wonderful! The only bad news is that I can’t eat onion
I love them though. And the pita chips (is that what they are??) look so crunchy and delicious. I’m not sure what a crudite is….I’m a bad foodie!
Thanks for stopping by my blog
I would be so sad if I couldn’t eat onions, but I totally understand not eating them if it helps your stomach issues!
The chips are actually microwaved potato chips. (I am posting that “recipe” soon.) They are delicious and actually taste like real potato chips, not baked. Oh and crudités are just assorted vegetable slices.
You have great recipes on your blog!