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Heat olive oil in a skillet and sauté onions. Add sugar, salt and continue cooking over medium temperature, stirring occasionally. Cover skillet after 5 minutes and continue cooking until onions are tender. Pour port wine, stir and reduce for 20 to 25 minutes or until most of the liquid has evaporated and onions have a brown color. Remove from heat and cool.
Combine cheese, yogurt, mayonnaise, and Worcestershire sauce and lemon juice in a medium size bowl. Add onions, parsley, salt and pepper and stir. Correct seasoning. Transfer to a small serving bowl and refrigerate.
Serve with toasted pita bread triangles.
Yields: 1 ˝ cup dip
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