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Looking for an easy party appetizer? This Hot Onion Cheese Dip is so delicious and simple to make!
The onions get sweet, tender and caramelized with butter and a little bit of sugar. Fresh rosemary and chives give the dip even more flavor. The creaminess comes from yogurt, and Stonyfield Whole Milk Plain Greek Yogurt is always my go-to. It's rich and creamy and is the perfect substitute for sour cream in so many dishes. Plus it's a great source of protein!
This deep can be served with chips, crackers, veggies or whatever else your heart desires. It's also really good on toasted baguette slices. Leftovers taste great warmed up too, if you happen to have any left!
Hot Onion Cheese Dip
Author: Sarah Bates | The Chef Next Door
Makes 8 servings
Ingredients: 2 Tablespoons unsalted butter
1 large onion, thinly sliced
1 teaspoon sugar
1 teaspoon finely chopped fresh rosemary
8 ounces cream cheese, at room temperature
1 cup Stonyfield Whole Milk Plain Greek Yogurt
Dash or two of hot sauce
1 cup shredded Swiss cheese
2 Tablespoons finely chopped chives
Crackers, chips and vegetables, for serving
Melt the butter in a large skillet over medium-low heat. Add the onions and season with salt and pepper. Cook, covered, stirring occasionally until softened, about 10 minutes. Increase the heat to medium and add the sugar. Cook, stirring frequently, until the onions are a deep golden brown, about 15 minutes. If the onions start to stick to the pan add a tablespoon of water. Stir in the rosemary and cook for an additional minute, until fragrant.
Preheat the oven to 425 degrees. In a large bowl, mix the cream cheese, yogurt, and hot sauce until smooth. Fold in the cheese, chives and cooked onions.
Transfer the mixture to a shallow baking dish and bake until bubbling and light golden brown on top, about 15 minutes. Serve immediately with crackers, chips and vegetables.
Bon Appétit!
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