Caramelized Onion-Potato Spread

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

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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 10%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.5g
  • Carbohydrate: 9.1g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 87mg
  • Calcium: 23mg

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

  1. 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.
  2. 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.
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