ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Onion and Thyme Dip

Photo: Jeffery Cross; Styling: Randy Mon
Total time 1 hr
Yield Makes 2 cups
What's good about it: Onions contain a compound that may lower cholesterol and protect against certain cancers; Greek yogurt contributes lots of protein and relatively little fat. Serve with baked potato chips.

Ingredients

  • 2 cups (12 oz.) finely chopped Maui or other sweet onion
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh thyme leaves, plus thyme sprigs
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups plain low-fat Greek yogurt

Nutrition Information

  • calories 46
  • caloriesfromfat 39 %
  • protein 3.1 g
  • fat 2.1 g
  • satfat 0.6 g
  • carbohydrate 4 g
  • fiber 0.3 g
  • sodium 158 mg
  • cholesterol 2.3 mg

How to Make It

  1. Cook onion in oil in a large frying pan over medium heat, stirring often, until golden, 12 to 15 minutes. Add chopped thyme, salt, and pepper and cook another minute. Let cool. Stir in yogurt and transfer to a bowl. Chill at least 30 minutes (it's even better the next day). Garnish with thyme sprigs and serve with chips.

  2. Make ahead: Up to 4 days, chilled.

  3. Note: Nutritional analysis is per 3-Tbsp. serving.