Grilled Tomato-Onion Dip
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- 5 ripe Roma tomatoes (or other small firm, fresh tomatoes)
- 1 medium red Spanish onion
- Olive oil spray
- 1 cup light sour cream
- 3 ounces reduced fat cream cheese, softened
- 1 tablespoon mayonnaise
- 3 tablespoons fresh chopped basil
- 1 small clove garlic, finely minced
- Salt and Tabasco, to taste
Core the tomatoes and cut in half lengthwise. Spray with the olive oil spray and sprinkle the cut side lightly with salt.
Peel the onion and cut into 3 or 4 thick, crosswise slices. Spray with the oil spray.
Grill the vegetables on a medium-hot grill or spread in a single layer on a baking sheet and roast in a 500 °F. for 10 to 12 minutes or until the tomatoes are cooked and soft. The onions should be “crisp-tender.”
Remove and cool.
Remove peel from the tomatoes and squeeze out the seeds.
Chop both tomatoes and onions.
Whisk together the sour cream, cream cheese and mayonnaise.
Fold in the tomatoes, onions, basil and garlic. Season to taste with the salt and Tabasco.
Serve immediately, or cover and chill until ready to serve.
Garnish with whole basil leaves.
Serve with fresh crisp fresh vegetables or Fat-Free Pringles® or WOW™ chips for dipping.
Makes about 2 cups.
Fat: 2 grams
Carbs: 2 grams
Protein: 1.5 grams