Green Beans with Onion Dip

• 1/4 c. olive oil
• 2 large onions
• salt and pepper
• 1 bunch fresh chives (only need 2 T.)
• 1 cup sour cream
• 1/2 c. Greek yogurt
• 1 pound green beans, trimmed

Put 1/4 c. olive oil in a large skillet over medium-high heat.

Trim, peel, halve, and thinly slice the onions.

When the oil is hot, add the onions and a sprinkle of salt and pepper.  Cook, stirring occasionally, until they begin to brown, 4-5 minutes.

Chop 2 T. chives, put them in medium bowl.  Add 1 c. sour cream, 1/2 c. yogurt, and a sprinkle of salt and pepper to the bowl.  Stir to combine and transfer the mixture to the fridge.

When the onions begin to brown, lower the heat to medium and cook, stirring a little more frequently, until they are shriveled, dry and just starting to char, 10-15 minutes.

When the onions are just starting to char, transfer them to paper towels with a slotted spoon and let them cool for a few minutes.  Chop the onions and stir them into the sour cream and yogurt mixture.  Taste and adjust the seasoning.

Transfer to a serving bowl and serve with the green beans alongside for dipping.

Serves 4.

VERDICT: Getting the onions brown took longer than indicated, probably because I never put the heat on high enough, but the end product was incredibly good.  I think you could do with a few more green beans to serve.  Keep!