Sautéed Onion and Yogurt Dip

By lorik

Ingredients

• Variation from Martha Stewart:
• 1 ⁄4 cup olive oil, plus more for serving
• 3 shallots, chopped
• Pinch of sugar
• 6 scallions, chopped
• 1 oz. chives, chopped, plus more for garnish
• Kosher salt and freshly ground black pepper
• 2 cups strained greek yogurt or labneh
• Sumac, for garnish
• Potato chips, preferably Ruffles, to serve
•  Crudités, to serve
• Ingredients
• 1 tablespoon olive oil
• 2 Vidalia onions (1 pound total), finely chopped
• Coarse salt and ground pepper
• 1 cup reduced-fat sour cream
• 2 ounces reduced-fat bar cream cheese, room temperature
• 1 1/2 teaspoons white-wine vinegar
• 1/4 cup finely chopped chives
• Potato chips, for serving

Details

Servings 3
Adapted from saveur.com

Preparation

Step 1

Heat oil in a 12-inch skillet over medium-high; cook shallots and sugar until shallots are soft, 5 minutes. Add the scallions and cook 3 minutes more, until soft. Remove from heat and stir in chives and salt; allow onions to cool.

Mix onion mixture and labneh in a bowl with salt and pepper. Transfer to a serving bowl and refrigerate 1 hour. Drizzle with olive oil, chives, and sumac and serve with chips or vegetables.

Variation:

1. In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.


2. In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.