Top | The Meat Lover's Meatless Celebrations
(recipe, Kim O'Donnel)
I can still see the envelope of onion-soup mix that my mother would sprinkle over sour cream, pour into a pretty little bowl, and serve with waffle-style potato chips for her bridge-club gals. That memory is etched right around 1975. You, too? As much as I love an occasional dip-and-chip indulgence, the formula of yesteryear inevitably has me scrambling for a pitcher of water (those seasoning packets can be extraordinarily salty and contain a slew of preservatives better left alone). Enter: a spice blend with stuff from the cupboard (and not the lab) and a mess of caramelized onions doing some magic on Greek yogurt (the lightened-up piece of this recipe).
Greek yogurt, which is becoming increasingly available in conventional supermarkets, is super-creamy and my preference here. If it's just not available in your neck of the woods, don't fret; place a metal sieve over a bowl and pour plain yogurt into the sieve, letting it drain for 30 minutes or so. Although not a deal-breaker, the nonfat version is less creamy than its 2 percent or fuller-fat "traditional" counterparts. The flavors of this dish mellow and deepen with time. The dip will keep for 3 days in an airtight container in the refrigerator.