Grilled Onion and Gorgonzola Dip

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
  
  

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.