|1||tablespoon vegetable oil|
|1½||cups white onion, diced small|
|½||cup cream cheese|
|½||cup Gruyère cheese|
|1||cup goat cheese|
|¼||cup CO-OP GOLD Greek Yogurt|
|1||tablespoon fresh parsley, chopped|
|1||box LESLIE STOWE’S RAINCOAST CRISPS, salty date and almond|
Prep time: 5 minutes
Cook time: 12 minutes
Preheat oven to 350°F. Heat oil in a frying pan over medium-low heat; add diced white onion and sweat for about five minutes until translucent.
Add cooked onions, cream cheese, Gruyère cheese, goat cheese and yogurt to a stand mixer bowl. Using the paddle attachment, mix ingredients until well incorporated.
Place mixture in an oven-safe casserole or dish and spread out evenly. Bake for 10 to 12 minutes. Remove from oven and top with parsley. Serve warm with Raincoast Crisps.