Porter Caramelized Onion Greek Yogurt Dip: 42 Calories a Serving
Porter Caramelized Onion Greek Yogurt Dip: 42 Calories a Serving takes around 45 minutes from beginning to end. For 49 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 51 calories, 4g of protein, and 2g of fat each. It is perfect for The Super Bowl. This recipe is liked by 11 foodies and cooks. It is a very affordable recipe for fans of Mediterranean food. It is brought to you by The Beeroness. A couple people really liked this hor d'oeuvre. If you have salt, chives, pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is rather bad. Similar recipes include Spiralized Caramelized Onion Greek Yogurt Dip, Skinny Caramelized Onion Dip with Greek Yogurt, and Crushing on Jackie Dodd of The Beeroness and Porter Caramelized Onion Dip.
Servings: 10
Ingredients:
½ cup porter beer
¼ cup chopped chives
1 head garlic
2 cups Greek yogurt
1 Tbs olive oil
½ tsp pepper
½ tsp salt
1 sweet white onion
1 tsp Worcestershire sauce
Equipment:
oven
aluminum foil
sauce pan
frying pan
food processor
Cooking instruction summary:
Preheat oven to 425. Place garlic on a sheet of tin foil, drizzle with 1 tsp olive oil. Fold foil tightly around garlic. Bake at 425 until garlic head is soft, about 30 minutes. Remove from oven, allow to cool. In a saucepan over medium heat, add the remaining oil and the onions. Cook until onions have started to soften. Add ¼ cup porter beer, cook over medium/low heat until beer has reduced and pan looks dry, about 20 minutes. Repeat with the remaining ¼ cup porter beer. Once the onions are a dark amber color and pan looks dry, remove from heat. Add the Greek yogurt, Worcestershire sauce, salt, pepper and onions to a food processor. Gently squeeze the garlic until the soft cloves protrude. Add the cloves to the food processor, discard the rest of the head. Process until smooth.Chill until ready to serve (dip has the best flavor the day after it’s made). Top with chives prior to serving
Step by step:
1. Preheat oven to 42
2. Place garlic on a sheet of tin foil, drizzle with 1 tsp olive oil. Fold foil tightly around garlic.
3. Bake at 425 until garlic head is soft, about 30 minutes.
4. Remove from oven, allow to cool. In a saucepan over medium heat, add the remaining oil and the onions. Cook until onions have started to soften.
5. Add ¼ cup porter beer, cook over medium/low heat until beer has reduced and pan looks dry, about 20 minutes. Repeat with the remaining ¼ cup porter beer. Once the onions are a dark amber color and pan looks dry, remove from heat.
6. Add the Greek yogurt, Worcestershire sauce, salt, pepper and onions to a food processor. Gently squeeze the garlic until the soft cloves protrude.
7. Add the cloves to the food processor, discard the rest of the head. Process until smooth.Chill until ready to serve (dip has the best flavor the day after it’s made). Top with chives prior to serving
Nutrition Information:
covered percent of daily need
