Party Snacks. That recipe basically modifies the classic one using French onion soup mix (I love that dip), which we can’t get here. We did have some luck though, which led to a dip that was quite different than French onion, but just as tasty on crackers and chips. The luck came at the Umbertide Wednesday market, where we found some amazing onions: each was about the size of three green onions put together, but they were red. Not as sweet as regular red onions, they still held a little sweetness and great onion flavor. We also had to improvise somewhat due to Italy’s lack of sour cream. Using yogurt instead made the dip more liquid, but firm enough for an amazing dip experience:
1 Tablespoon olive oil
1/3 cup onions (red or green)
1/3 cup sun-dried tomatoes
4 or 5 sage leaves, diced
Freshly ground black pepper to taste
3/4 cup mayonnaise
3/4 cup plain yogurt
1. Add the olive oil to a medium-sized saucepan over medium heat. When the oil is hot, add the onions and sauté for about five minutes, stirring regularly.
2. Add the sun-dried tomatoes to the pan, sauté for a minute or so, and then add the sage and pepper. Sauté for another two minutes and take off the heat.
3. Add the mayonnaise and yogurt to a bowl, and then add the onion-tomato mix. Stir well with a fork or whisk until all is combined. Taste, and add more pepper if desired. Then place in the fridge for at least 30 minutes. Serve with chips or crackers or other dipping devices.
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