Hot Onion Cheese Dip

Author: Sarah Bates | The Chef Next Door

Makes 8 servings

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!