Caramelized Onion Dip With Vegetables Recipe

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil

3 pounds onions (about 4 large), diced (8 cups)

Coarse salt

3 tablespoons water

1 1/2 cups nonfat Greek yogurt

1/2 cup sour cream

2 tablespoons fresh lemon juice

1/4 teaspoon cayenne pepper, plus more for sprinkling

24 small carrots

24 celery stalks, cut up

24 radishes, cut up

Heat oil in a large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until caramelized, 35 to 40 minutes.

Add water; cook, scraping any brown bits from bottom to deglaze skillet. Transfer onions with brown bits to a medium bowl; let cool for 30 minutes.

Stir yogurt, sour cream, lemon juice, and cayenne into onions. Refrigerate for at least 1 hour. Sprinkle with cayenne. Serve with vegetables.