Sour Cream and Onion Dip
based on Alison Roman’s recipe
INGREDIENTS
3 medium onions, thinly sliced (not too too thin)
2 tablespoons olive oil
salt
pepper
1 large garlic clove, grated
1 cup sour cream
1 cup greek yogurt
1-2 tablespoons lemon juice
chives, thinly sliced
serve dip with carrots, roasted potatoes, roasted artichoke hearts, and potato chips
METHOD
Heat up a large pan and add 2 tablespoons of olive oil. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are softened and starting to turn a nice golden brown, 15 to 20 minutes. Reduce heat to low and continue to cook, stirring often to make sure the onions don’t stick along the bottom of the skillet. Cook until onions are a deep golden brown and reduced by about half their original size, another 45 to 55 minutes. Resist the urge to turn up the heat to make them caramelize faster. It will lead to burning. Add garlic and cook for a few more minutes.
Transfer onions and garlic to a cutting board and finely or roughly chop. Place in a large bowl along with sour cream, yogurt, and lemon juice. Season with salt and pepper.
Transfer to a serving bowl and drizzle with olive oil, season with pepper and sprinkle with chives.
