What's This?
Serving size 10
Prep Time
Total Time


1 Tbsp extra virgin olive oil4 cup chopped onion¾ tsp salt14 oz reduced-sodium beef broth or 1 3/4 cups mushroom broth2 tsp onion powder2 Tbsp distilled white vinegar1 cup reduced-fat sour cream⅓ cup plain non-fat yogurt


1. Heat oil in a large skillet over medium-high heat. Add onions and salt; cook, stirring occasionally, until beginning to brown, 6 to 10 minutes. Add broth, scrape up any browned bits, and simmer until the liquid is almost evaporated, 10 to 20 minutes. Reduce heat to medium-low and cook until the onions are deep golden brown, 5 to 8 minutes more. Stir in onion powder, then stir in vinegar and cook until evaporated, 1 to 2 minutes. Remove from the heat and let cool for 20 minutes.

2. Combine sour cream and yogurt in a medium bowl. Stir in the onion mixture. Chill for at least 30 minutes to blend flavors.

To Make Ahead: Cover and refrigerate the onion mixture (Step 1) for up to 3 days or freeze for up to 2 months. Cover and refrigerate the dip for up to 3 days.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 10 Total

  • Calories 80 6%
  • Calories from fat 36 4%
  • Total Fat 4gm 12%
  • Sodium 282mg 4%
  • Total Carbohydrates 8gm
  • Fiber 1gm
  • Protein 2gm
  • Cholesterol 11mg 3%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Spread & Dip, Diabetic, Gluten Free, Kid-Friendly, Vegetarian, Vegetable, Dairy, Yogurt, American, Easy, Super Bowl, Housewarming, Tailgating

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