Onion flowers 'n' dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Yellow onions, about 3/4 lb. each |
| ½ | cup | Nonfat buttermilk |
| ⅔ | cup | Each all-purpose flour and cornmeal |
| ¼ | teaspoon | Cayenne pepper (up to 1/2) |
| ¾ | teaspoon | Salt |
| Olive-oil nonstick cooking spray | ||
| ½ | cup | Plain low-fat yogurt |
| ¼ | cup | Low-fat mayonnaise |
| ½ | cup | Finely chopped cucumber |
| 2 | teaspoons | Lime juice |
Directions
pre-heat oven to 425F. Coat roasting pan with cooking spray. Peel onions; place stem-side down. Cut onions into wedges up to ends but not through. In microwave on plate, cook onions 10-12 minutes. Cool. Place buttermilk in small bowl, mix next four ingredients. Dip onions in buttermilk, allowing excess to drip off. Dip inflour mixture, turning to coat onion well. Place stem-side down on pan. Spray onions generoulsly with cooking spray. Bake 35 minutes until browned and tender. In bowl, combine remaining ingredients.
Serve cucumber dip with onions. Makes 8 servings
Per serving: Cal 141 Pro 4g Carb 28g Fat 2g Chol 1mg Sod 289mg Posted to EAT-L Digest by Maria <maria@...> on Jul 8, 1997