You’ll never go back to store-bought dip after this! I imagine you could also use grated beets or radishes, finely chopped, (roasted) red peppers, chopped fresh herbs…
1 T extra-virgin olive oil
1 large (sweet) onion, finely chopped
1 c Greek-style yogurt
1 clove garlic, minced
1/2 t sea salt
1/4 t ground black pepper
1/8 t cayenne pepper
1/2 c grated carrot
1 T chopped chives or scallion tops
milk, if necessary
1. Saute onion in olive oil in a skillet over medium-low heat for about 10 minutes, or until well-softened. Remove from heat and let cool completely.
2. In a large bowl, combine onion, yogurt, garlic, and spices until blended. Stir in carrot and chives. Taste for seasoning. If mixture seems a little too thick for you liking, thin with a bit of milk.