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- 2 tablespoons vegetable oil
- 2 medium onions, quartered and thinly sliced
- 2 tablespoons honey or packed brown sugar
- 2 7 - 8 containers roasted red pepper hummus or garlic hummus
- 1 7 - 8 ounce carton plain low-fat Greek yogurt
- 1 teaspoon finely shredded lemon peel
- 3 cloves garlic, minced
- 1/2 cup snipped fresh parsley
- 1/4 cup snipped fresh chives
- Assorted dippers, such as jicama slices, cucumber slices, and tiny pretzels
- Small celery stalks with leaves (optional)
1. In a large saucepan heat oil over medium-low heat. Add onion slices; cook and stir about 20 minutes or until onions are very soft and tender, but not brown. Stir in honey or brown sugar. Set aside to cool slightly.
2. Spread one container of the hummus in the bottom of a 1-1/2-quart shallow oval or rectangular dish. Spoon onions evenly over hummus. Using a rubber spatula, flatten onion layer. Spread the remaining container of hummus evenly over the onion mixture.
3. In a small bowl combine yogurt, lemon peel, and garlic. Spoon over hummus mixture; carefully spread to an even layer. Sprinkle with parsley and chives. If desired, cover and chill for up to 4 hours before serving.
4. To serve, stand a few of the dippers in the dip to look like tombstones. Add pretzels to look like a gate and wall. Serve the remaining dippers with the dip. If desired, stand some celery stalks in one corner of the graveyard to resemble trees.
- cal. (kcal) 232,
- Fat, total (g) 10,
- chol. (mg) 1,
- carb. (g) 31,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 5,
- pro. (g) 6,
- vit. A (IU) 632,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 462,
- Potassium (mg) 49,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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