French Onion Dip when we were kids meant dumping that little paper packet of powdered spices into a tub of sour cream.
(Newflash: It probably wasn’t that healthy a dip.)
Luckily for you, we created a healthier version of your childhood French Onion Dip. (You’re welcome.)
We’ve nixed the artificial flavors and foreign powdery substances in favor of a host of fresh ingredients like freshly chopped onions, caramelized before they’re added to the dip.
This made-from-scratch dip also uses reduced-fat plain Greek yogurt which helps keep the calorie count low.
Garlic powder, Worcestershire sauce, and a bit of organic beef broth enhance the rich savory flavors and nicely complement the caramelized onions.
French Onion Dip
This savory French Onion Dip features a host of fresh ingredients like caramelized onions, garlic powder, Worcestershire sauce and organic beef broth.
- 2 Tbsp. olive oil
- 4 medium onions, chopped
- ½ cup low-sodium organic beef broth
- 2 Tbsp. Worcestershire sauce
- ½ tsp. garlic powder
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 2 cups reduced-fat (2%) plain Greek yogurt
Heat oil in medium saucepan over very low heat.
Add onions; cook, stirring frequently, for about 20 minutes, or until onions are soft and golden brown.
Add broth, Worcestershire sauce, and garlic powder. Season with salt and pepper if desired; cook, over medium heat, stirring frequently, for about 5 minutes, or until broth has evaporated. Remove from heat. Let onion mixture cool completely.
Combine onion mixture and yogurt in a medium bowl; mix well.
Chill, covered, for 1 hour (or overnight).
Serve with raw vegetables for dipping.
• Nutrition Facts for this recipe do not include vegetables
• The Nutrition Facts box below provides estimated nutritional information for this recipe.
Body Beast Portions
2B Mindset Plate It!
A protein dip as part of any meal or snack(tional).
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
Photo by Kirsten Morningstar