This dip was really good. So much flavor and deliciousness. Make sure to have sturdy chips when making this recipe (aka no Pringles). Maybe lean toward crackers instead. Whatever you choose, it will be amazing!
- 1 sweet onion, chopped
- 2 tsp olive oil
- 3 garlic cloves, minced
- 1/4 cup reduced sodium chicken broth
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 2 cups fat-free sour cream
- 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
- 3/4 tsp salt
- tortilla chips, crackers, and assorted vegetables for serving
In a large skillet, cook onion in oil over medium heat for 8 minutes, stirring frequently. Add garlic; cook 3 minutes longer. Stir in chicken broth and wine. Reduce heat to medium-low; cook for 25-30 minutes or until onions are golden brown and the liquid is evaporated, stirring occasionally.
Transfer to a bowl. Stir in the sour cream, spinach, and salt. Serve with tortilla chips, crackers, and fresh vegetables. Refrigerate the leftovers.
Makes 2 1/2 cups
Prep Time: 10 minutes
Total Time: 50 minutes
Recipe from Taste of Home
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