2 large yellow onions, halved, peeled and thinly sliced
1 tablespoon vegetable oil
Salt to taste
2 leeks, halved lengthwise, rinsed and thinly sliced (white and light-green parts only)
1 1/2 cups Darigold sour cream
1/3 cup minced shallot
2 tablespoons thinly sliced chives
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Pinch cayenne pepper
Heat a large, heavy skillet over medium-high heat and add the onions. Cook until they soften and begin to brown (about 5 minutes).
Add the oil, season with salt and continue cooking until the onions are very soft and caramelized (about 5 minutes).
Stir in leeks and cook until softened (about 3 minutes). Transfer to a bowl to cool.
When cooled, stir in the sour cream, shallots, chives, lemon juice, Worcestershire and cayenne. Season with salt to taste.
Serve with the vegetables and pita chips.