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French Onion Dip with Sweet Potato Chips

kept byhoogie69
recipe bycookinglight.com
Notes: 

Ditch the sodium-bomb seasoning packets and sour cream-and-mayonnaise–laden dip (which can pack a small meal’s worth of calories and sat fat into a single serving) for our homemade dip. And be patient with the caramelizing process—slowly sizzled onions have noteworthy sweetness and concentrated umami. You’ll know the onions are done when they become deep chestnut in color and nearly melt-in-your-mouth tender. And because no dip is complete without a dipper, baked sweet potatoes will satisfy your chip craving for half the calories of most bagged varieties. Dehydrating the potatoes in the oven before roasting helps them develop crispy edges and tender centers. With big flavor and less heft, our healthier ode to the classic is a delicious way to sneak in extra vegetables.
Nutritional Information

Calories 144 Fat 7g Satfat 3g Unsatfat 4g Protein 6g Carbohydrate 16g Fiber 2g Sugars 4g Added sugars 0g Sodium 369mg Calcium 9% DV Potassium 8% DV

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Ingredients: 

1 pound sweet potatoes, peeled and ends trimmed 5 teaspoons olive oil, divided 1 1/2 teaspoons kosher salt, divided 1 (8-oz.) yellow onion, thinly sliced 1/2 cup finely chopped shallots 1 teaspoon chopped fresh thyme 1/2 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 1/2 teaspoons lower-sodium Worcestershire sauce 10 ounces soft tofu, drained and patted dry 1 cup plain whole-milk Greek yogurt 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh chives


 

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