Baked Mushroom & Onion Dip

Ingredients:

(Yield:  2 c of dip)

• 1 TB olive oil
• 2 oz mushrooms (any variety), chopped
• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 5.3 oz Oikos Greek yogurt (plain)
• 4 oz Neufchatel cheese
• ¼ c low-fat mayo
• ¼ c minced fresh parsley
• Salt and pepper
• ½ oz grated fresh Parmesan cheese
• Crudités, crostini, pita chips, bagel chips, etc. (to serve with)
•  Cooking spray

 Method:

1. Preheat the oven to 375F.  Heat the oil in a pan over medium to medium-high heat; add the mushrooms and sauté for about 5 minutes until golden.  Use a slotted spoon to remove the mushrooms from the pan; to the same pan add the sliced onions and sauté on medium to medium-low heat for about 20 minutes until the onions are softened and starting to turn color.  In the last minute or so that the onions are cooking, add the minced garlic.  Allow the mushrooms and the onion/garlic mixture to cool.
2.  In a bowl, mix together the yogurt, cheese, mayo, and parsley.  Once the mushrooms and onion/garlic mixture are cooled, add them to the yogurt mixture.  Add salt and pepper to taste. 
3.  Transfer the dip to an oven-safe dish that has been lightly sprayed with cooking spray.  Sprinkle the Parmesan on top of the dip and bake about 20 minutes, until the dip is warmed throughout and the Parmesan is lightly browned.  (If the cheese isn’t brown on top by the time the dip is warm, run it under the broiler to brown the top.)