Low-Fat Cheese Spread in a Roasted Onion Cup
rec.food.recipes/Dancer/2000
Makes 1 1/2 cups of spread

1 large Spanish-style onion (about 12 to 16 ounces)
Cooking oil spray
1/2 pound grated Jarlsberg or low-fat Jarlsberg cheese
3 tablespoons butter or margarine, softened
2 tablespoons roasted red or yellow pepper
Dash garlic powder
3 to 4 drops hot sauce
2 tablespoons white wine, or milk
3 tablespoons milk
Grated nutmeg
Sliced vegetables or crackers for dipping, as desired (see note)

Preheat oven to 425 degrees.

To roast onion: Slice 1/2 inch from top of onion. With spoon or melon baller, scoop out center leaving a 1/2-inch-thick shell. Reserve scooped-out onion. Flute top edge of shell if desired. Fill cavity with crumpled up aluminum foil, spray lightly with oil and bake in 425-degree oven 25 to 30 minutes, until tender but still quite firm.

While onion is roasting, measure out 1/4 cup of reserved onion and chop for immediate use (freeze or refrigerate remainder for some other use). Combine chopped onion with cheese, butter, roasted pepper, garlic powder, hot sauce, wine (if used) and milk.

In blender or food processor, mix until smooth. Let stand 1 hour or refrigerate overnight to allow flavors to blend. Spoon mixture into onion shell, sprinkle with nutmeg and bring to room temperature before serving.

Note: Serve with dips such as 1/4-inch rounds of cucumber, zucchini or yellow squash, 1-inch strips of red, yellow or green bell peppers, or whole-grain crackers.