About this recipe:Sometimes I throw in some fresh herbs from the garden too. It's perfect for dipping with crisps or veggies, and is much lower in fat than your typical shop-bought dip.
30g (1 oz) butter
1 small onion, finely chopped
450g (16 oz) low fat natural yoghurt
1/2 teaspoon white wine vinegar
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:5min › Ready in:15min
Melt butter in a frying pan over medium heat. Sauté onions in butter until tender and lightly browned.
Transfer onions to a serving bowl, and stir in yoghurt and vinegar. Season with salt and pepper to taste. Refrigerate for at least one hour before serving to blend flavours. This tastes even better if it sits overnight - the onion flavour gets stronger.