The chilling time for this fresh-onion dip is an advantage because it helps the flavors blend-and it means you can make it up to a day ahead and tuck it in the cooler. Serve it with sea-salt-and-vinegar potato chips, root-vegetable chips, and/or veggie dippers.

Prep: 15 minutes Cool: 20 minutes Chill: 1 to 24 hours

1 1/2 cups chopped sweet onion (such as Vidalia or Walla Walla)
2 Tbsp. butter
1 8-oz. carton dairy sour cream
1/4 tsp. celery salt or garlic salt
1/4 tsp. coarsely ground black pepper
1/8 tsp. cayenne pepper
4 tsp. snipped fresh chives
Milk (optional)
Snipped fresh chives and coarsely ground black pepper (optional)

1. In a medium skillet cook onion in butter about 5 minutes or until tender. Cool.

2. In a blender or food processor combine cooked onion mixture, sour cream, celery salt, 1⁄4 teaspoon black pepper, and cayenne pepper. Cover and blend or process until nearly smooth. Transfer to a small bowl or totable storage container. Stir in 4 teaspoons chives. Cover and chill for 1 to 24 hours.

3. Before serving, stir in milk, 1 teaspoon at a time, as necessary to thin dip to dipping consistency. Sprinkle with additional chives and black pepper, if desired. Makes 1 1/2 cups (twelve 2-tablespoon servings).

Per serving: 66 cal., 6 g total fat (4 g sat. fat), 13 mg chol., 57 mg sodium, 3 g carbo., 0 g dietary fiber, 1 g protein.