1/4 C olive oil
1 onion, minced
1 shallot, minced
1 clove garlic, minced
1 tsp Worcestershire Sauce
2 TBSP chopped dill
2 C plain yogurt (your preference, I use Greek Yogurt)
pinch of black pepper
1/2 tsp celery salt (I used garlic salt instead for more garlic flavor)
1 tsp chopped parsley (optional. I omitted)
Warm oil in skillet over medium heat. Add onion and shallot and sauté for 5 minutes. Add garlic and sauté for another 8-10 minutes or until onions are caramelized. Remove from heat.
In bowl, whisk Worcestershire sauce, dill, yogurt, pepper and salt. Fold in onion mixture. Leave in fridge overnight or for at least an hour.
(This recipe is from Kristin Cavallari’s cookbook, TRUE ROOTS and we ALWAYS have this stuff in our fridge. I love it with raw carrots, or zucchini chips!)