Healthy Makeover: Sour Cream and Onion Dip - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
You'll flip for our dip. This fresh-onion redo of the party favorite has zero MSG and one-tenth the sodium of those traditional flavoring packets. And some store-bought tubs have almost three times the calories and six times the fat. Neither option tastes
Ingredients
- 1 1/2 c. plain fat-free yogurt
- 2 tbsp. Extra virgin olive oil
- 2 medium yellow onions
- 1/4 tsp. sugar
- Pepper
- 1/3 c. reduced-fat sour cream
- Snipped chives, for garnish
Instructions
- Line medium sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter; cover and refrigerate 25 minutes. Discard liquid in bowl.
- Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally.
- Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel.)
- In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days. (Dip is best when refrigerated for a day; flavors develop more fully.) Garnish with chives and serve with fresh veggie crudités. Nutritional Information for one 2-tablespoon serving.
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