Caramelized Onion Dip

Ingredients:

• 2 Tbsp olive oil
• 2 large yellow onions, finely chopped
• 3/4 cup low-fat sour cream
• 3/4 cup plain Greek yogurt
• 3 tsp onion powder
• 1/2 tsp salt

Preparations:

1. In a large thick-bottomed skillet over medium-low heat, saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes. Set aside and let cool.
2. In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. Add onion powder to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. 
3. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. It is best served at room temperature.

Lemon Blackberry Cheesecake

Ingredients:

• 5 Tbsp butter, softened
• 2 two sleeves of graham crackers
• 2 lbs cream cheese, 1 pound regular, 1 pound reduced fat
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1/4 cup all purpose flour
• 1/2 Tbsp vanilla extract
• 1 1/2 pints blackberries (3 small containers)
• 1 lemon

Preparations:

1. Preheat the oven to 350. Grease a 9-inch springform pan with 1 tablespoon of the butter. 
2. In a food processor, combine graham crackers and remaining butter until crumbs. Press crumb mixture onto the bottom and halfway up the sides of the pan.
3. In a large bowl, use a  mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.
4. In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.
5. Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. {Warning: it will be very close to overflowing.} Return to the oven to bake for 55 minutes, rotating once half way through. Chill in the refrigerator until ready to serve.