Greek Yogurt Onion Dip

For this low-calorie, low-fat dip, we slowly cook the shallots with vinegar, which lets us skip 

using mayonnaise while maximizing flavor. Slather any leftovers on a roast beef or turkey 



1 tablespoon olive oil

1 cup chopped shallots (about 2 large shallots; 1/3 pound)

Kosher salt

1 teaspoon balsamic vinegar

1 cup 2-percent Greek yogurt

1/4 cup 1-percent milk

1/4 cup chopped fresh chives

Freshly ground black pepper

Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving


Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of 

salt and cook, stirring 

frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the 

balsamic vinegar, reduce 

the heat to medium and cook, stirring occasionally, until the shallots are browned and 

caramelized, 12 to 15 minutes.

Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 

medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip 

will keep, refrigerated, overnight.