Caramelized Onion Dip

  • 2 TB olive oil
  • 1 ½ lbs yellow onions
  • 1 cup sour cream, lowfat or regular
  • 1 cup Greek style yogurt, lowfat or regular
  • 1-3 tsp onion powder, to taste
  • 1 tsp fresh thyme, minced
  • ¼ tsp sea salt, to taste

Peel and finely chop the onions. In a large heavy skillet over medium heat, gently sauté the onions in the olive oil with a pinch or two of salt. Stir occasionally and slowly cook the onions until they are caramelized golden brown, about 30-40 minutes. Let cool completely. Whisk together the sour cream and yogurt, thyme, onion powder and salt to taste. When the onions are cooled to room temperature, stir 2/3 of them into the yogurt mixture, stir completely and pour into a serving bowl. Top with the remaining onions. Lightly stir to partially swirl in the onions. Best served at room temperature. Serve with blue corn chips, potato chips, cut up vegetables or crackers. Makes 2 cups.

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