Sour Cream and Onion Dip

Photo: Iain Bagwell; Styling: Cindy Barr

Serve this creamy dip with carrot and celery batons, sliced bell pepper, or pita chips.

Yield: Serves 12 (serving size: about 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 5.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 1g
  • Carbohydrate: 3.6g
  • Fiber: 0.5g
  • Cholesterol: 8mg
  • Iron: 0.1mg
  • Sodium: 139mg
  • Calcium: 29mg

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

Preparation

  1. 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. 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.
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