Try this zesty dip for all your favorite finger foods and burgers. From The New Atkins Made Easy.
Store-bought versions of this American favorite are usually packed with sugar in one form or another. This tempting, easy-to-make version uses sassy chipotle chile to jazz up chicken, pork, or beef.
Makes: 4 (heaping ¼-cup) servings
Active Time: 5 minutes
Total Time: 15 minutes
1 tablespoon butter
¼ small red onion, chopped
¼ teaspoon salt
1 cup diced canned tomatoes
1 tablespoon canned or jarred chipotle in adobo, chopped
2 tablespoons red wine vinegar
1 tablespoon acceptable sweetener
1 teaspoon prepared Dijon mustard
1. Heat a small saucepan over medium heat and add the butter. Add the onion and salt and cook 3–4 minutes, stirring occasionally, until the onion has browned. Add the diced tomatoes, chipotle in adobo, vinegar, sweetener, and mustard. Cook 4–5 minutes, stirring occasionally, until mixture thickens.
2. Transfer to a blender and process until smooth. Serve immediately. Or store in an airtight container for a week in the fridge or in the freezer for up to 3 months,
Per Serving: Net Carbs: 3 grams; Total Carbs: 4 grams; Fiber: 1 gram; Protein: 1 gram;
Fat: 3 grams; Calories: 46; Foundation Vegetables Net Carbs: 2 grams
• Use apple cider vinegar in place of red wine vinegar.
• Replace the red onion with 4 cloves of garlic, thinly sliced.