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Grilled Onion and Gorgonzola Dip

Scott Phillips

Servings: 8

This tangy dip is just as tasty with potato chips or crudités. Leftovers are great on sandwiches or baked potatoes.


  • 1 medium yellow onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (4 slices)
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 oz. crumbled Gorgonzola
  • 1 Tbs. fresh lemon juice
  • 1 tsp. minced garlic
  • 2 to 3 dashes hot sauce
  • Snipped fresh chives

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 190
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 3


  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the onion slices  with oil and season with salt and pepper.
  • Grill the onion slices until grill marks form on one side, about 7 to 8 minutes. Flip the slices and continue to grill until tender, about 7 to 8 minutes more. Stack the onions on a large piece of foil, wrap the onions up, and let them sit for 10 minutes to soften further.
  • Pulse the onions in a food processor until coarsely chopped. Add the yogurt, mayonnaise, Gorgonzola, lemon juice, garlic, hot sauce, 1/2 tsp. salt, and 1/4 tsp. pepper; pulse until combined but still chunky.
  • Transfer to a serving bowl, cover, and chill for at least 1 hour. Garnish with chives before serving.

Make Ahead Tips

The dip can be made and refrigerated up to 1 week ahead. Return to cool room temperature to serve.


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