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Sour Cream and Onion Dip

Photo: Iain Bagwell; Styling: Cindy Barr
Yield Serves 12 (serving size: about 2 tablespoons)
Serve this creamy dip with carrot and celery batons, sliced bell pepper, or pita chips.

Ingredients

  • 1 teaspoon canola oil
  • 2 cups finely chopped sweet yellow onion (about 1 onion)
  • 1 tablespoon minced fresh garlic
  • 1/4 teaspoon salt, divided
  • 1 cup reduced-fat sour cream
  • 1/2 cup canola mayonnaise
  • 2 tablespoons minced fresh chives, divided
  • 1/4 teaspoon ground white pepper

Nutrition Information

  • calories 67
  • fat 5.3 g
  • satfat 1.5 g
  • monofat 2.5 g
  • polyfat 1.1 g
  • protein 1 g
  • carbohydrate 3.6 g
  • fiber 0.5 g
  • cholesterol 8 mg
  • iron 0.1 mg
  • sodium 139 mg
  • calcium 29 mg

How to Make It

  1. Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, garlic, and 1/8 teaspoon salt; cook 4 minutes, stirring frequently. Reduce heat to medium-low; cook 6 minutes, stirring frequently. Cool onion mixture slightly.

  2. Combine sour cream, mayonnaise, 1 1/2 tablespoons chives, pepper, and remaining 1/8 teaspoon salt in a large bowl. Add onion mixture; stir well. Top with remaining 1 1/2 teaspoons chives.