How to make it

  • Line med. sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter;cover and refrigerate 25 mins.Discard liquid in bowl.
  • Meanwhile,in 12" skillet,heat oilon med. until hot. Add onion,sugar,1/4 tsp salt and 1/8 tsp finely ground black pepper. Cook 15 to 17 mins. or till dark golden brown,stirring onions occasionaly.
  • 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 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 refrigeraed for a day,flavors develop more fully.)Garnish with chives and serve with veggie crudites.
  • 2 Tbs contain about 45 calories,1 gram saturated fat,55 mg. of sodium

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    hungrybear ate it and said...
    Love this
    Was this review helpful? Yes Flag
    " It was excellent "
    snowcat17 ate it and said...
    AWESOME!!! This is going with me for Thanksgiving at the folks!!:) HIGH FIVE FORKS!!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes