When I was growing up, we ate a lot of Taco Bell. It was, quite literally, the only restaurant my brother would eat at. Being 4 years younger and the baby, he got what he wanted…always. I would estimate that we ate Taco Bell 3-4 times a month.
My brother would order tacos with no lettuce – just meat and cheese. Often, they would accidentally add the lettuce and rather than just picking it off, my mom would either have to take the tacos back to get the order corrected, or she’d reorder without the lettuce. Picking the lettuce OFF the tacos was a non-option because the lettuce had touched the beef, cheese, and tortilla. A wee extreme, yes?
My brother is a man of extremes.
I don’t think it was until he was in his late teens, perhaps his very early 20′s, that he actually started trying healthy foods, including lettuce. And tomato. Tomato was always another problematic food for him.
And of course onion. He hated onion. With passion.
So imagine my surprise when I see a cracker, in his hand, go plunging into a bowl of this Creamy Onion Dip last weekend. I had to quickly think, “Do I tell him what this dip is made of?!?!?” I quickly decided, “Naaaaaaaaaaaaah!”
Imagine my complete and utter shock and excitement when he liked the Creamy Onion Dip…even after I shared what the dip was actually made of.
“Whatever, it’s good.” he said.
He’s all grown up. *sniffle*
My mom and my brother’s girlfriend, however, fought over this dip. Quite literally. They nearly couldn’t shovel it in fast enough. They were pleased to hear that I lightened up this dip even more by using more Greek yogurt than mayonnaise and using more onion…and more garlic than the original recipe called for. It was delicious indeed!
- 1 Tbsp extra-virgin olive oil
- 2 sweet yellow onion, finely chopped
- ¼ tsp salt, divided
- 5-6 cloves garlic, minced
- ⅔ cup nonfat plain Greek yogurt
- ⅓ cup light mayonnaise
- 2 Tbsp fresh chives, minced and divided
- ¼ tsp ground white pepper
- Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and ⅛ teaspoon salt; cook 18-22 minutes, stirring occasionally, until onion is slightly golden. Reduce heat to medium-low and add garlic; sauté until fragrant, about 1 minute. Remove skillet from heat and allow onion mixture slightly.
- Combine yogurt, mayonnaise, 1½ tablespoons chives, pepper, and remaining ⅛ teaspoon salt in a large bowl. Add onion mixture; stir well. Top with remaining 1½ teaspoons chives.
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On that note…workout then work!