Hot Onion Cheese Dip

I am honored to be a Stonyfield Ambassador and I thank them for sponsoring today’s post.  

All opinions, as always, are my own.

Looking for an easy party appetizer? This Hot Onion Cheese Dip is so delicious and simple to make!

I've never been one to go out on New Years Eve, at least ever since I've had kids. Sure when I was young I did, but I can count on one hand the number of times I've actually went on NYE over the past 20 years. I know some people love going out that night, but I've always enjoyed staying in and watching football during the day and then watching all the fun festivities on TV at night. I also do a big appetizer spread which typically consists of our favorites, including my mom's famous shrimp dip and her delicious BBQ meatballs, but each year I love to surprise everyone with some new dishes as well. This year I'm adding this Hot Onion Cheese Dip to the table because not only is it delicious, but it's really easy to make too!  

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
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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!