Onion and Allium Dip

Onion and Allium Dip

1 yellow onion

1 leek

3 shallots

1/2 cup chopped chives

1 tsp. garlic

1 greek yogurt

1 tsp. salt

1/2 tsp. onion powder

olive oil

Begin by slicing your yellow onion into half moons. Slice your leek, shallots, and chives as well. Place the leek, yellow onion, and shallots in skillet, on low, with enough olive oil to coat all the onions and alliums. Cook the onions and alliums down, with the cover on, until they are soft and slightly caramelized. This takes 30-40 minutes. Once they are the right consistency, set them off to the side to cool for ten minutes. In a bowl, mix together garlic, yogurt, onion powder and salt. When the onions and alliums are cooled, add them to the yogurt mixture. Stir in the chopped chives. Cover the bowl and allow the dip to chill in the fridge for 30 minutes. Serve with potato chips and/or veggies and devour.

*I used Kite Hill Greek Style Yogurt.*