Caramelized Onion-Potato Spread

recipe
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.

Yield:

22 servings (serving size: about 3 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 45
Caloriesfromfat 10 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 1.5 g
Carbohydrate 9.1 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 87 mg
Calcium 23 mg

Ingredients

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

Preparation

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.

Lisë Stern,

Cooking Light

December 2007
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