Martha Stewart Living, June 2010
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Yield
Makes 3 3/4 cups
Serves 12
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Ingredients
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 3 pounds onions (about 4 large), diced (8 cups)
- Coarse salt
- 3 tablespoons water
- 1 1/2 cups nonfat Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon cayenne pepper, plus more for sprinkling
- 24 small carrots
- 24 celery stalks, cut up
- 24 radishes, cut up
