Carmelized Onion Dip
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3 pounds onions, diced (8 cups)
Coarse salt
3 tablespoons water
1 ½ cups nonfat Greek yogurt (or plain yogurt – drain for while to make more consistency of Greek)
½ cup sour cream
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper
Heat oil in large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until carmelized (35-40 minutes). Add water; cook, scraping brown bits from the bottom. Transfer onions (with brown bits) Into a medium bowl and cool 30 minutes. Stir yogurt, sour cream, lemon juice and cayenne into onions. Refrigerate at least one hour. Sprinkle with a bit more cayenne; serve with fresh vegetables.
