Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

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

Phoebe Wu
Recipe by Cooking Light August 2013

Gallery

Iain Bagwell; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 12 (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

67 calories; fat 5.3g; saturated fat 1.5g; mono fat 2.5g; poly fat 1.1g; protein 1g; carbohydrates 3.6g; fiber 0.5g; cholesterol 8mg; iron 0.1mg; sodium 139mg; calcium 29mg.
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