Lynne's Outrageous Onion Dip

Dear Lynne: My guy lied. He said the junky "helpers" and mixes in the cupboards were his roommate's. Now I'm his roommate. They are his and he loves them. Onion dip is his crowning achievement. He says no "real" food tastes this good. He's going to kill himself eating this. Please help me help him or I am out of here. -- Love Him, Hate His Food

Dear Lover: This is like detoxing a drug addict. Go slow. When possible, cook for him, doing home versions of dishes he likes. Remember tomatoes, cheeses and crusty browned foods truly satiate.

He is right about taste. Fat, salt, sugar and chemical flavor enhancers pack prepared foods. They blast the palate with flavors, and then play havoc with blood-sugar levels so cravings keep returning in waves. "Real" food can't compete unless flavors are big and satisfying.

So try good takeout Italian, Mexican, Indian, Vietnamese, Thai or Southwestern. For easy, great-tasting recipes, look at books by Mark Bittman; king of grilling Steven Raichlen and Food Network's Jamie Oliver.

I personally accept his onion dip challenge. This "real food" is so lush he'll be grinning. Skip the chips; raw vegetables are sensational with this.

Lynne's Outrageous Onion Dip

Ingredients:

2 tablespoons extra-virgin olive oil
1 medium to large onion, chopped
salt and freshly ground black pepper
generous pinch hot red pepper flakes
1 large clove garlic, minced
1/2 teaspoon tomato paste (optional)
1/4 tightly packed up fresh basil, chopped
1/3 cup dry white wine
1 to 1-1/2 cups sour cream (not low-fat)
fresh lemon juice to taste
fresh vegetables for dipping (cucumber, cauliflower, celery, carrots, etc.)

Preparation:

Film the bottom of a 10-inch skillet with oil. Set over medium-high heat. Stir in onions and pepper flakes, and season with salt and pepper.

Quickly sauté to golden brown, taking care not to burn the brown glaze developing on the bottom of the pan. Stir in garlic, tomato paste and basil. Sauté 1 minute or until fragrant.

Stir in wine to scrape up brown glaze at the bottom of the pan. Boil off. Taste for seasoning. Cool, stir in sour cream, then lemon juice to taste. Sample for salt and pepper. Serve with raw vegetables.

Makes 1 to 2 cups. Keeps 1 week in refrigerator

Lynne Rossetto Kasper is host of radio's "The Splendid Table."