1. In a large skillet with 2-inch-high sides, heat oil over medium-high heat. Add onions; cook and stir for 10 minutes or until golden brown. Reduce heat to medium-low; cook and stir for 20 minutes or until onions are very tender and dark brown. Stir in lemon juice and ¼ cup water; cook for 2 minutes or until liquid is absorbed. Remove from heat; cool and chop onions.
2. In a medium bowl, stir yogurt, garlic powder, thyme, onions, and ½ teaspoon each of salt and pepper; cover and refrigerate for at least 1 hour or up to 2 days. Stir before serving. Makes about 3 cups.
Chef Tip: Serve dip with your favorite raw vegetables, crackers, and/or baked chips.
- 2 g Total Fat
- 2 mg Cholesterol
- 163 mg Sodium
- 8 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 5 g Protein
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Nutritional Information
- 2 g Total Fat
- 2 mg Cholesterol
- 163 mg Sodium
- 8 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 5 g Protein
Directions
1. In a large skillet with 2-inch-high sides, heat oil over medium-high heat. Add onions; cook and stir for 10 minutes or until golden brown. Reduce heat to medium-low; cook and stir for 20 minutes or until onions are very tender and dark brown. Stir in lemon juice and ¼ cup water; cook for 2 minutes or until liquid is absorbed. Remove from heat; cool and chop onions.
2. In a medium bowl, stir yogurt, garlic powder, thyme, onions, and ½ teaspoon each of salt and pepper; cover and refrigerate for at least 1 hour or up to 2 days. Stir before serving. Makes about 3 cups.
Chef Tip: Serve dip with your favorite raw vegetables, crackers, and/or baked chips.