When I was younger sometimes my parents threw parties and invited their friends from work over. I was a tween at the time and you probably think I was shuttled off to a baby-sitter or neighbor’s house, but you would be wrong.
That’s right, I stayed for the party. I like to think I was the life of the party, but there were some rather lively characters at some of them, so I had a lot of competition.
Some were more fun than others depending on the people that were there and how much alcohol had been consumed (none by me, promise!). The first few were my favorite, and I still cherish those memories playing games, talking with the guests, watching Olympic diving.
I grew up mainly around adults, so I fit right in and had great, sometimes deep conversations with a wide variety of people. It was actually a great way for me to socialize and break out of my shell a little, even if I was still rather socially awkward with my peers.
Food was always, always plentiful at our parties. Broasted chicken was always a hit, as were cold cuts, shrimp, fruit, and vegetable trays, and Mom’s famous beans. We didn’t have many dips, but if we had another party, I can assure you French Onion Dip would be on the menu.
This is so easy to make, is gluten free, and isn’t too bad for you since Greek yogurt makes up most of the base. Plus, the flavor is awesome thanks to roasted onions. That’s right, we’re not caramelizing onions on the stove for an hour in my house.
Serve with vegetables, crackers, chips, or bread, and the party is sure to start soon.Print
- 1 large white onion
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 4 ounces cream cheese
- 5 ounces plain Greek yogurt
- 2 ounces Gruyere cheese, finely grated
- Preheat oven to 400 degrees F.
- Cut the onion into large chunks and place on a baking sheet or aluminum foil to make clean up super easy. Season with ½ teaspoon pepper and drizzle with oil. Bake for about 30 minutes, stirring every 10 minutes, until the onion is super soft. Allow to cool completely.
- In a medium bowl, stir together the cream cheese and yogurt. Chop the onion into bite sized pieces and stir into the dip. Sprinkle with the remaining ½ teaspoon black pepper and Gruyere cheese.
- Serve immediately with vegetables, bread, crackers, chips, or whatever you love. Dip may also be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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