Ingredients

• 1 1/2 cups plain fat-free yogurt
• 2 tbsps. Wild Forest Extra Virgin Olive Oil
• 2 medium yellow onions (6-8 ounces each, finely chopped)
• 1/4 tsp. sugar
• 1 dash salt
• 1 dash pepper
• 1 handful chives (for garnish, snipped)

Directions

1. Line medium sieve with basket-style coffee filter or paper towel. Spoon yogurt into filer; cover and refrigerate 25 minutes. Discard liquid in bowl. 2. Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally. 3. Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel). 4. In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days. (Dip is best when refrigerated for a day; flavors develop more fully). Garnish with chives and serve with fresh veggies crudites.