pat's Recipe

Carmelized-Onion dip with Vegetables

Category: Dips-served cold

1 Tbsp plus 1 tsp extra-virgin olive oil
3 pounds onions (about 4 large), diced (8
cups)
3 Tbsp water
1 1/2 cups nonfat Greek yogurt
1/2 cup sour cream
2 Tbsp fresh lemon juice
1/4 tsp cayenne pepper plus more for
sprinkling
24 small carrots
24 celery stalks, cut up
24 radishes, cut up

Heat oil in a large nonstick skillet over medium heat. Cook onions with 2 tsp salt, stirring often, until carmelized, 35 to 40 minutes.
Add water; cook, scraping any brown bits from bottom to deglaze skillet. Transfer onions with brown bits to a medium bowl; let cool for 30 minutes.
Stir yogurt, sour cream, lemon juice, and cayenne into onions. Refrigerate for at least 1 hour. Sprinkle with cayenne. Serve with vegetables.

Dip can be refrigerated for up to 2 days.
makes 3 3/4 cups