Be sure to use Sweet Onions, otherwise the dip will be too strong.
1 1?4 cups finely chopped yellow sweet onions (Maya, Vidalia, etc)
1 garlic clove, minced
1?4 cup mayonnaise (Dukes, Hellmann's, Homemade 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?8 teaspoon smoked spanish paprika or 1?8 teaspoon dried ancho chile powder or 1?8 teaspoon sweet paprika
1?3 cup grated Parmesan cheese
1 tablespoon chopped green onion, for garnish
Step 1: Preheat oven to 350 degrees F.
Step 2: In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
Step 3: Spread into a lightly pan sprayed small-ish baking dish.
Step 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.).
Step 5: Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
Step 6: Serve hot or warm with crackers, bread, or raw veggie dippers.