1 tablespoon plus 1 teaspoon extra virgin olive oil
3 pounds Vidalia onions, diced (4 large makes 8 cups)
3 tablespoons water
11/2 cups plain nonfat yogurt (Greek yogurt preferred)
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper, plus more to sprinkle over top
Saute onions in olive oil over low heat for about 45 minutes or until they turn a light caramel color; stir occasionally. Add salt and water to pan and scrape brown pieces from skillet bottom to deglaze the pan. Transfer onions to a small bowl to cool.
Stir in yogurt, sour cream, and lemon juice, and teaspoon cayenne. Refrigerate a t least an hour before sprinkling with cayenne pepper. Serve with fresh vegetables, such as celery, snow peas, radishes, zucchini strips, and red and green peppers.
Source: Martha Stewart Living magazine