- 1 tablespoon canola oil
- 1 large onion, halved and very thinly sliced
- 1 cup low-fat cottage cheese
- 1⁄2 cup fat-free plain yogurt (preferably Greek-style)
- Freshly ground pepper
- Cut-up veggies for dipping
Heat canola oil in a large skillet over medium heat. Add onion; reduce heat to low. Cook about 20 minutes or until golden brown, stirring occasionally. Remove from heat; cool. Place cottage cheese and yogurt in a food processor; blend until smooth. Add onion and pulse until blended but not pureed. Season to taste with pepper. Serve dip with cut-up veggies. Serves 2.