- 4 tablespoons extra-virgin olive oil
- 2 large sweet onions, such as Vidalia, halved and sliced thinly with the grain
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon bourbon
- 1/2 cup fresh ricotta cheese
- 3/4 cups Greek yogurt
- 1/2 cup sour cream
- 3 -4 drops lemon juice
- Pinch of sugar
- Salt and pepper, to taste
- Crudité vegetables and chips, for serving
Heat the olive oil in a wide, heavy-bottomed pot over high heat. Add the onions and salt. Sauté the onions until they begin to soften, stirring often, about 5-6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about 15 more minutes.
Add ½ cup of the bourbon to the pan. Reduce heat to low and cook the onions until the onions have colored and caramelized, stirring occasionally, for 30-40 more minutes. Remove the onions from the pan and spread on a plate or baking sheet to cool in the refrigerator.
Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and add the lemon juice and sugar. Season with salt and pepper, to taste. Serve the dip cold with crudité and chips.