We’ve had some decidedly warm weather for October. In fact, it’s been not at all like fall should be, with very few cool days and fewer crisp, cool nights. Yesterday, our weather turned, and after a rainy, dreary day, the weather is decidedly cooler, which has me craving comfort food. Last night I decided to go all out, and I made this dip.  
     This is totally my own recipe. In fact, I kind of made it up as I went, and the result was fantastic. Personally, I think this is best enjoyed on a night when you want to curl up on the couch with a nice, crisp glass of white wine, the dip, and your favorite book or T.V. show. Whether you make it for yourself or make it to share, make it tonight!!

---Karly
 

WARM BALSAMIC ONION CHEESE SPREAD

1 large onion, quartered and thinly sliced
2 tablespoons olive oil
2-3 tablespoons butter
Salt and pepper
2 tablespoons cup beef broth
2 tablespoons balsamic vinegar
8 ounces cream cheese, softened
½ cup plain Greek yogurt
1 cup shredded Mozzarella cheese
½ cup shredded Romano cheese
Handful of fresh parsley, chopped
Bread, sliced and toasted, for serving

     Preheat oven to 400 degrees. Slice the bread, brush with olive oil, and bake until golden and toasted.  Take out, set aside, and leave the oven on so that you can bake the dip.  

     Meanwhile, heat olive oil and butter in a skillet over medium heat until the butter is melted. Add the onion and cook, stirring occasionally until translucent, about 15-20 minutes. Salt and pepper to taste, then add beef broth and balsamic vinegar and simmer over medium-high heat for 5 minutes, until onions have absorbed liquid.  While the onions are cooking, mix together the yogurt and cheeses in a large bowl.  Once the onions are done, add to cheese mix and stir well to combine; salt and pepper to taste. Transfer to a small baking dish and bake at 400 degrees for 15 minutes. Take the dip out of the oven, sprinkle with 1 tablespoon reserved Romano cheese and parsley, and return to oven for 10 more minutes.

Serve with toasted bread.

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