This recipe makes more than four cups of spread; freeze any extra for later. Serve with crackers, baguette slices, breadsticks, or crudités as an hors d'oeuvre at the outset of your gathering.
2 teaspoons olive oil
3 1/2 cups finely chopped onion
1 pound peeled baking potato, cut into 1-inch pieces
3/4 cup canned navy beans, rinsed and drained
1 teaspoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup plain fat-free yogurt
2 tablespoons fat-free sour cream
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes. Reduce heat to medium-low; cook 45 minutes or until golden brown, stirring frequently.
Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until very tender. Drain. Cool 5 minutes. Combine potato and beans in a large bowl; mash with a potato masher. Add onion, vinegar, salt, and pepper; stir well. Add yogurt and sour cream; stir until well blended. Chill at least 1 hour before serving.