1 1/4 cups finely chopped yellow sweet onions (Maya, Vidalia, etc)
1 garlic clove, minced
1/4 cup mayonnaise (Best Foods, Hellmann’s, or Vegenaise)
1/4 cup plain yogurt or 1/4 cup sour cream
1/2 cup grated sharp cheddar cheese
Tabasco sauce, to taste
1/8 teaspoon curry powder, to taste (optional, but oh so good!)
1/3 cup grated parmesan cheese
1/8 teaspoon smoked spanish paprika or 1/8 teaspoon dried ancho chile powder or 1/8 teaspoon sweet paprika
1 tablespoon chopped green onion, for garnish
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.
Read more at food.com