Sauces Part 1: Tangy Onion and Garlic Dip

Tangy Onion Garlic Dip

This very low calorie, very low carbohydate dip or sauce is a great way to satisfy cravings for savory flavors that aren't just animal based.  The simple spices could be further augmented with chili pepper flakes, fresh dill weed, a little mustard, or crab/lobster with little to no increase in calories or carbohydrates. It doesn't look like a large portion, but what it lacks in size it makes up in flavor.

   

Nutritional Information

• Nutrition Per Serving (2 servings)
• 20 calories
• 3 carbs
• Little to no salt based on taste

Recipe

This variation is more like a dip to start out, but if it is thinned with a tablespoon or two of fat free milk it could pair wonderfully with assertive fish and shellfish.  Serves at least two.

• 1/4 cup fat free sour cream
• 1 teaspoon dried minced onio
• 1/2 teaspoon garlic powder
• Up to 1/8 teaspoon Truffle Salt (or table salt, but the Truffle Salt really brings out fantastic flavors)
• 1/8 teaspoon citric acid
• A pinch of Splenda
• 1 tablespoon diced green onion, but just the green leaves

Directions

1. Combine all the ingredients except for the citric acid, Splenda, and diced green onion.
2. Add half of the citric acid and a small pinch of Splenda (small!), and taste.  If you prefer a bit more tang add the rest of the citric acid.
3. Adjust salt and perhaps pepper depending on taste, then stir in half the green onions.
4. Scoop into a serving dish, top with the rest of the onions, and allow it to rest in the fridge for at least an hour for the flavors to meld.
5. To make into a versatile sauce, stir in one or two tablespoons fat free milk