Triple-Onion Dip
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 ouncepackage neufchatel or cream cheese, at room temperature
- 1 cup 2% plain greek yogurt
- 1/2 small red onion, minced
- 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.)