THREE ONION DIP WITH BROCCOLI
Essential Best Foods Cookbook by Dana Jacobi
Combining three alliums—red onion, scallions, and shallots—this dip is a fresh take on the classic made from onion soup mix, omitting all of its processed ingredients and load of sodium. Blending sour cream with Greek-style yogurt keeps the dip creamy and indulgent, but with much less fat.
Makes 1 3/4 cups dip, 14 servings
• 2 tablespoons extra-virgin olive oil
• 1/2 cup thinly sliced shallots
• 3/4 cup fat-free Greek yogurt
• 3/4 cup reduced-fat sour cream
• 1 small red onion, very finely chopped, 1/2 cup
• 1/2 cup finely chopped scallions, green and white parts*
• Salt and freshly ground pepper
• 1 bunch broccoli
1. In a small skillet, heat the oil over medium-high heat. Add the shallots and cook, stirring occasionally, until soft and golden, about 8 minutes. Set the shallots aside to cool in the pan.
2. In a mixing bowl, combine the yogurt and sour cream. Add the red onion and scallions. Using a slotted spoon, lift the shallots from the oil and stir them into the yogurt mixture. Season to taste with salt and pepper. Cover and refrigerate to allow the flavors to develop, 2 to 24 hours.
3. Cut the broccoli into long spears, slicing it vertically to give each floret a long, tapered stem. Steam the florets until tender-crisp, about 3 minutes. Immediately drain in a colander and rinse the broccoli under cold running water until cooled. Drain well. The cooled broccoli can be covered and refrigerated for up to 24 hours.
4. Transfer the dip to a serving bowl set in the center of a plate and arrange the broccoli in a ring around the bowl.
* Best Technique: To avoid its tough neck when slicing a scallion, slice the white bulb, then rotate the scallion 180 degrees, and cut off the dark green top where it branches from the pale green neck. (Discard the neck or add it to stock.) Continue slicing the dark green top.
Per serving: 60 calories, 4 g fat, 1 g saturated fat, 3 g protein, 5 g carbohydrates, 1 g fiber