Cheesy Onion Dip with Baked Garlic Wedges

From: Jenn@eatcakefordinner

Garlic Wedges

12 Rhodes Dinner Rolls, thawed but still cold

3 Tbl. unsalted butter, melted

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

Cheesy Onion Dip

2 c. plain Greek yogurt

4 oz. 1/3 less fat cream cheese, room temperature

1 (2 oz.) packet dry onion soup/dip mix

1 c. shredded cheese (I like to use Cheddar and Italian), plus more for topping

2 Tbl. chopped green onions, divided

Place frozen dinner rolls in a 9x13 pan, cover, and refrigerate overnight (or at least 8-10 hours).  In the morning, roll out each dinner roll into roughly a 4''-5'' circle.  I spray my counter with cooking spray and roll out the rolls.  It also works to press the dough out into a circle using your hands.  Spray two cookie sheets with cooking spray and place six dough circles onto each sheet. 

Brush tops of each circle with melted butter and then sprinkle with garlic powder and Italian seasoning.  Preheat oven to 350 degrees and bake dough circles for 10 minutes.  If you want them slightly crispier and browned, then broil for a minute at the end.  When done baking, use a pizza cutter and cut each circle into 6-8 wedges. 

To make the dip: Stir together yogurt, softened cream cheese and dry onion soup mix until well combined and creamy.  Stir in one cup of grated cheese and one Tablespoon of chopped green onions.  Spread into a greased 8x8-inch baking pan or medium cast-iron skillet.  Top with a little more shredded cheese.  Bake in preheated 350 degree oven for 25 minutes.  Remove from oven and top with the remaining one Tablespoon of chopped green onions, for garnish.  Serve with baked Garlic Wedges.  This is also good served with vegetables. 

Jenn's Notes: Do not add any salt to the dip or the garlic wedges.  You will get plenty of salt flavor from the onion soup/dip mix.