Everyone seems to like dip made from onion soup mix and since that really isn’t my style, I decided to come up with a, shall we say, fresher version. Salty, creamy, sweet, this is my daughter Lauren’s idea of heaven.

1 tablespoon olive oil
1 tablespoon unsalted butter
1 large or 2 small red onions, thinly sliced and chopped
1 teaspoon chopped fresh rosemary leaves
½ cup sour cream or Yogurt Cheese
½ cup mayonnaise
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper (if Lauren isn’t eating it)
1 scallion (green part only), chopped, for garnish

Makes 1 to 1½ cups.

1. Place a medium-size skillet over low heat and, when it is hot, add the oil and butter. When the butter melts, add the onions and rosemary and cook, stirring occasionally, until the onions are deeply browned and caramelized, 35 to 40 minutes. Transfer to a small mixing bowl and let cool.

2. Add the sour cream, mayonnaise, salt, and pepper, and mix to combine.

3. Transfer to a small serving bowl. Serve immediately, garnished with the scallion, or cover and refrigerate for up to 2 days.

Lauren likes this best with pita chips but also enjoys it with crudités and tortilla chips. I like it with triangles of thinly sliced dark pumpernickel bread.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)