This recipe, the first of 2009(!), is in honor of the Super Bowl and that trashy (but delicious) old party chestnut—Onion Dip.  I figure, why not make onion dip out of, oh-- I don't know...onions. 
Inspired by the onion soup package itself, this gets even better after chilling in the fridge for a few hours.

I went with drained yogurt (aka “yogurt cheese”) for our creamy base, but vegans or dairy-averse can easily blend up some soft or silken tofu in a food processor.  I would up the amount of spice to disguise the tofu taste (because, contrary to what is often said, tofu really does have a taste) and expect a slightly looser, smoother dip.  Why yogurt over mayonnaise or sour cream or both?  Because 1. Mayonnaise is kind of gross and 2. Yogurt actually has digestive benefits.  And why use the pointless/more fattening substance when you can choose something that has actual benefits?

Serve with crackers, raw or blanched vegetables, chicken wings, or use as a sandwich condiment.  You can plop this version of Onion Dip down on the snack table at your Super Bowl party right next to the other, more obesity-inducing snacks and no one will be the wiser. 

*If you’re not already doing it, may this be your introduction to the wonderful world of making-yogurt-seem-like-cream-cheese (Yes, even if it’s the non-fat or low-fat version).  Click here for instructions.   You'll need to start your dip a day ahead, to give your yogurt time to drain.


Prep Time: 10 Minutes plus cooling time for the onion
Cooking Time:  10 Minutes
Yield:  1-1/2 Cups
Ingredients:
1 Large Vidalia Onion, finely  chopped
1 Cup Well-drained Organic Yogurt* (start with about 3 cups of regular yogurt to get to one cup drained)
1 Small Clove of Garlic, minced
½ Tsp Sea Salt
¼ Tsp Ground Black Pepper
1/8 Tsp Cayenne Pepper
½ Cup Grated Carrot
1 Tbsp Fresh Chives, snipped

In a large pan, warm olive oil over medium-low heat and then add onion.  Cook for about 10 minutes or until well-softened.  Remove from heat and let cool completely.   In a large bowl, combine onion, yogurt, garlic and spices until blended.  Stir in carrot and chives.  Season with additional sea salt and pepper, if desired.  Thin with a little milk (any type of unsweetened that you've got in the house-- even soy), if the consistency is too thick.  Serve.