Loosely based on a recipe that I got in a class from Judi Strauss, this recipe has been a hit at potlucks and family gatherings.

It’s pretty easy to make, though if you cook the onions, that can take some time.

It is best served warm, but you can bake it at home and reheat in the microwave, and it turns out well.

Ingredients:

• One container of 1/3 less fat cream cheese
  • The soft or whipped kind make it easier to stir
• 2% fat Plain Greek Yogurt – one container, so about 7 or 8 oz
• 2 cups shredded cheese
  • You can use whatever kind you like – I used a Colby Jack/Cheddar mix
• 2 small or 1 large onion

Recipe:

• • (Optional) Cook the onions
    • I’ve caramelized them on the stovetop before, but for this most recent batch, I roasted them in the oven.
      • Slice into rings, then spray with olive oil. Place on a tray in a 400 degree oven for approx 20 minutes, turning over halfway through.
    • Once cooled, chop the onions into small pieces
  • Combine the onions, greek yogurt, cheese, and cream cheese
    • If you want to have a nice cheesy top, save some of the cheese to place on top after the rest is cooked. It does make it a little tricky to get good portions of the dip up once it cools down a bit, but it looks nice.

Wait till it cools a bit, then serve with crackers and veggies, and enjoy!

Here you can see my daughter patiently waiting to be given permission to dive in. You can also see the lovely tray my mom put together with veggies and Triscuits.

You do need a sturdy cracker like Triscuits; anything too light would probably snap, as this is a hefty dip.

And here’s the dip and platter after about 10 minutes… I think my family liked it!

Though in all fairness, about a quarter of the damage was probably from me, as I love this dip.