First barbecue of the season and everyone was positively thrilled just to be able to sit outside until 9pm and still be able to see each other. There is something so freeing about being able to be outside late into the night without feeling like anything is coming to an end. And of course nothing makes staying outside all night better than a charcoal barbecue turning out delicious, smoky, grilled burgers and veggies? Well, maybe dip. I love dip. It is a sad part of the night when the chips run out before the dip. This dip goes great with a barbecue. Toss it out with some potato chips and eat up. It is the lightest of onion dips, yogurt and thyme keep it tasting fresh and bright. Plus slow cooked onions, this is a scrumptious dip. I bet you could even smear some on your burger, or dip any assorted vegetables in it. I can't wait to spend more nights outside, eating, drinking and enjoying the company of great people, this summer is going to be good.Sweet Onion and Thyme Dip adapted from Sunset Magazine
Makes 2 cups
2 cups finely chopped sweet onions
1 tablespoon olive oil
2 teaspoons chopped fresh thyme leaves, plus some for topping
1 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 cups plain low-fat Greek yogurt
1. Cook the onion in a large frying pan over medium heat, stirring often, until golden, 20 to 25 minutes. Add chopped thyme, salt and pepper and cook for another minute. Let cool.
2. Stir in yogurt and transfer to a bowl. Chill for at least 30 minutes (it's even better the next day. Garnish with thyme sprigs.