Combine 1/2 cup caramelized onions, minced green onion, cider vinegar and yogurt in medium bowl. Season to taste with salt and pepper and serve.

Note: if the yogurt isn’t a good, thick brand, place about 1 1/2 cups in a paper towel lined strainer over a bowl. Set in the fridge for a couple hours or overnight until yogurt is of desired consistency. If you feel it’s gotten too thick, stir some of the whey (the liquid in the bowl) back in.

To Caramelize Onions:

• 3 tablespoons olive oil
• 2 large onions, diced
• 1 teaspoon kosher salt, divided

Place the oil, onions, and 1/2 teaspoon salt in a 10-inch saute pan over medium heat.

Cook, stirring occasionally, until the onions are golden brown, about 25 to 30 minutes. Remove from the heat and set aside to cool for 15 minutes.

If time allows, this dip is better after it sits and even better after a day. May be refrigerated in an airtight container for up to 3 days.