Triple-Onion Dip

Triple-Onion Dip

by 3 people

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Yield: 2 cups

  • 2 tablespoons EVOO
  • 2 shallots, thinly sliced
  • 3 scallions, white and green parts chopped separately
  • 1 teaspoon coarsely chopped fresh thyme
  • 1 8 ounce package  neufchatel or cream cheese, at room temperature
  • 1 cup 2% plain greek yogurt
  • 1/2 small red onion, minced
  1. Heat cast-iron skillet over high for 2 minutes. Add EVOO, shallots, scallion whites and thyme. Lower heat to medium; cook, stirring occasionally, until shallots are golden and crispy on edges, 5 minutes. Transfer mixture to paper towels. In bowl, mix together cheese and yogurt. Stir in cooked shallot mixture, red onion and scallion greens; season. Cover and refrigerate until ready to serve. (Can be made up to 2 days ahead.)