Carmelized Onion Dip

This is the ultimate dip for ruffley chips for a summer barbecue OR for when you get laid off and want to loaf around in your sweats all day and watch the Food Network. The genius of this dip is that it tastes vaguely reminiscent of the onion dip of your youth, but classed up a notch or two with the addition of caramelized onions and yogurt. Yogurt is necessary for your digestive system, so basically when you eat this dip you're practically doing your body a favor.

• 2 tablespoons extra virgin olive oil
• 2 large yellow onions (they look like a lot now, but they'll shrink like a frightened turtle)
• 3/4 C sour cream
• 3/4 C plain or Greek yogurt
• 2 TBS dehydrated onion flakes (to taste)
  
• 1/2 tsp salt

Finely chop onions. Saute onions in the olive oil along with a pinch of salt on medium heat. Stir occasionally, cooking until the onions are deeply golden, brown, and caramelized - roughly 25 -30 minutes. Let cool.

In the meantime, stir together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.

Makes about 2 cups.

From 101 cookbooks.