onion dip

the garden springs a delicious surprise on me every year with diminutive sprouts of dill fanning out fronds of lime green here and there . . . the seeds getting to where they got either from a blast of fall wind, or a bird winging off to sit on a branch to eat.
thread-thin dill leaves jab a dish with an unmistakable grassiness. i use it in this recipe to punctuate the sour-creamy overtones, and the caramel undertones of three types of onions. to get a dinner party going with a bright start: serve this onion dip as an appetizer with dipping vegetables . . . and don't be surprised if a guest takes a spoonful to the table to eat with dinner.
• 1/2 a large vidalia onion, chopped
• 2 large leeks, finely chopped
• 1 bunch of green onions, thinly sliced
• a little olive oil
• 1 and 1/4 cup of sour cream
• 1 and 1/4 cup of greek yogurt
• 2 teaspoons of minced dill (or more to your liking)
• salt and pepper
1. coat the bottom of a large skillet with olive oil and heat it over a med. flame.
2. when the oil begins to shimmer, add all of the onions and sprinkle with some salt and pepper.
3. reduce the heat to low and cook the onions slowly until they start to brown, stir often.
4. put the sour cream and yogurt in a mixing bowl and add the cooked onions. sprinkle the bowl with dill and mix well with a spatula . . . dip in with your spoon when no one's looking.
these umbrellas of dill seeds will season my dishes next summer.

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