Caramelized Onion-Potato Spread

• 2 teaspoons olive oil
• 3 1/2 cups finely chopped onion
• 1 pound peeled baking potato, cut into 1-inch pieces
• 3/4 cup canned navy beans, rinsed and drained
• 1 teaspoon balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup plain fat-free yogurt
• 2 tablespoons fat-free sour cream

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 5 minutes. Reduce heat to medium-low; cook 45 minutes or until golden brown, stirring frequently.
2. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until very tender. Drain. Cool 5 minutes. Combine potato and beans in a large bowl; mash with a potato masher. Add onion, vinegar, salt, and pepper; stir well. Add yogurt and sour cream; stir until well blended. Chill at least 1 hour before serving.

olive oil, onion, baking potato, navy beans, balsamic vinegar, salt, freshly ground black pepper, yogurt, sour cream

Taken from www.myrecipes.com/recipe/caramelized-onion-potato-spread (may not work)