Triple Onion Dip

Makes about 1¾ cups

Ingredients

1 tablespoon unsalted butter

1 large yellow onion, chopped

2 large shallots, chopped

2 scallions, white and green parts divided, thinly sliced

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Kosher salt

1/4 cup cream cheese, softened

1 cup whole-milk Greek yogurt (or sour cream)

1/2 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

Freshly ground black pepper

Directions

Melt the butter in a skillet over medium heat. Add the onions, shallots and white scallions. Saute over medium heat until the onions soften, about 5 minutes.

Stir in the garlic powder, cayenne and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook until the onions are golden, about 25 minutes more, stirring occasionally. Remove from the heat and cool to room temperature.

Whisk the cream cheese until light, then whisk in the yogurt, Worcestershire sauce and lemon juice. Stir in the onions and 1/4 teaspoon freshly ground black pepper. Taste for seasoning and add more salt and black pepper if desired.

Refrigerate the dip for at least 2 hours to allow the flavors to develop. When ready to serve, transfer to a serving bowl and garnish with the green scallions (or chopped chives). Serve with potato chips and crudites.

© Lynda Balslev, distributed by Andrews McMeel Syndication