Onion-yogurt dip

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 70, total fat 3 G., saturated fats 1 G., proteins 4 G., carbohydrates 7 G., fiber - G., cholesterol 5 mg, sodium 340 mg, sugar 3 G.

This light and healthy dip is made with Greek yogurt and low-fat milk. For a more vibrant flavor without the need for mayonnaise, stir in shallots caramelized in olive oil and balsamic vinegar. Serve this onion-yogurt dip with fresh vegetables as a low-calorie appetizer, or use it as a sauce for meat and poultry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
1 cup chopped shallots (about 2 large onions; 150 g)
1 teaspoon balsamic vinegar
1 cup Greek yogurt, 2% fat
1/4 cup milk, 1% fat
1/4 cup chopped chives
Sliced vegetables, low-salt pretzels or pita chips, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shallots, balsamic vinegar, yogurt, milk, chives

Cooking the dish according to the recipe:

In a small skillet, heat the olive oil over medium heat. Add the shallot and 1/2 teaspoon salt and cook, stirring frequently, until translucent and softened, about 5 minutes. Add 1/4 cup water and the balsamic vinegar, reduce the heat, and cook, stirring occasionally, until the shallots are golden brown and caramelized, 12-15 minutes.
In a medium bowl, combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and refrigerate for 30 minutes before serving. The dip can also be refrigerated overnight.

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