• 45minutes
  • 121calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups finely chopped yellow sweet onions (Maya, Vidalia, etc)

  2. 1 garlic clove , minced

  3. 1/4 cup mayonnaise (Best Foods, Hellmann's, or Vegenaise)

  4. 1/4 cup plain yogurt or 1/4 cup sour cream

  5. 1/2 cup grated sharp cheddar cheese

  6. Tabasco sauce , to taste

  7. 1/8 teaspoon curry powder , to taste (optional, but oh so good!)

  8. 1/3 cup grated parmesan cheese

  9. 1/8 teaspoon smoked spanish paprika or 1/8 teaspoon dried ancho chile powder or 1/8 teaspoon sweet paprika

  10. 1 tablespoon chopped green onion , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).

  3. Spread into a lightly pan sprayed small-ish baking dish.

  4. Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).

  5. Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).

  6. Serve hot or warm with crackers, bread, or raw veggie dippers.

  7. Makes about 6 servings. I usually make a double batch! :).

  8. Source: I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.


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