Who would want to eat the usual Lipton's French Onion Dip when you could have it this way with the sweet onions (caramelized) mixed with yogurt? It was delish. Not as rich as the Lipton's, but sure a whole lot healthier. I used more thyme (both fresh and dried) and also had to use a bit more oil in the pan. And I served it with toasted pita chips.
Sweet Onion and Thyme Dip
Photo: Jeffery Cross; Styling: Randy Mon
More From Sunset
Amount per serving
- Calories: 46
- Calories from fat: 39%
- Protein: 3.1g
- Fat: 2.1g
- Saturated fat: 0.6g
- Carbohydrate: 4g
- Fiber: 0.3g
- Sodium: 158mg
- Cholesterol: 2.3mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note