Submitted by: Barbara Dodson
Prep Time: 30 Minutes
Cook Time: 30 Minutes
This dip is best when made a day before serving. The caramelized onions add a nice touch.
Heat coconut oil in a large skillet over medium heat. Add diced onions and sea salt. Cook, stirring often, until caramelized - about 30 minutes.
Add water; cook while scraping any bits from skillet to deglaze. Transfer onions with brown bits to a medium bowl; let cool for about 30 minutes. Stir Greek yogurt, sour cream, lemon juice, and cayenne into the onions when cool. Refrigerate several hours. I like to sprinkle with a little cayenne or paprika on top.
Serve with your favorite vegetables for dipping.