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Yield: 8 servings.
Good, but note these two tips: 1) Do NOT use vidalia/sweet onions, it makes everything way too sweet and 2) Cut it in half, my family doesn't like dip as much as me.
2 pounds onions (6 to 8 medium), chopped (5 to 6 cups)
6 tablespoons extra virgin olive oil, plus more as needed
Salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
11/2 cups whole-milk yogurt
1 tablespoon freshly squeezed lemon juice, or more to taste
2 leeks, trimmed, cleaned and julienned or thinly sliced
Crudités or crackers for serving.
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1st Keep
 Patrice_Sartor
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