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.
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
How to Make It
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.
Make ahead: Up to 4 days, chilled.
Note: Nutritional analysis is per 3-Tbsp. serving.