Here is a new recipe from my book "Appetizers for Dummies".

The Best Onion Dip

Dry-soup mix? Toss it out and pick up a bunch of onions. After long, slow caramelization on top of the stove, this technique makes the best onion dip you've ever tasted.

Preparation time: 5 minutes
Makes 1 1/4 cups dip

2 cups sliced, then chopped yellow onions
3 tablespoons light olive oil
1 cup sour cream=20
Salt
Pepper

Cook the onions in olive oil over medium heat in a heavy bottomed saute pan to a rich golden brown, stirring frequently. Be patient; the onions need to caramelize and turn a deep, golden brown.
Cool to room temperature, then fold into sour cream. Season liberally with salt and pepper. You may serve immediately, or store in an airtight
container up to 3 days. The flavor actually improves if it sits overnight.
Serve with an assortment of vegetables (crudite) and chips.

TIP: To turn this into a low-fat dip, substitute no-fat sour cream.
TIP #2: For an international flare, season to taste with a variety of herbs

• Indian: add a pinch or two of curry powder
• French: season to taste with herbs de Provence, which is a mixture that you can buy pre-made and contains lavender and rosemary.
• Italian: a little basil or oregano would perk this right up.