Black Currant Blue Cheese Dip

2 tbsp (30 mL) olive oil, divided

1 large onion, sliced

1/4 tsp (1 mL) each salt and pepper

3/4 cup (175 mL) shredded mozzarella cheese

3/4 cup (175 mL) crumbled blue cheese, divided

1/2 cup (125 mL) sour cream

1/2 cup (125 mL) cream cheese, softened

2 tbsp (30 mL) finely chopped chives

2 tbsp (30 mL) E.D.SMITH® Pure Black Currant Jam

1 tbsp (15 mL) grainy mustard

4 naan breads, each cut into 6 wedges

Heat 1 tbsp (15 mL) oil in skillet set over medium heat; cook onion, salt and pepper, stirring occasionally, for about 20 minutes or until browned and caramelized.
Preheat oven to 350°F (180°C). In large bowl, combine caramelized onions, mozzarella, 1/2 cup (125 mL) blue cheese, sour cream, cream cheese, chives, jam and mustard. Divide among 4 ramekins and top with remaining blue cheese; bake for about 15 minutes or until bubbling.
Set oven to high broil. Arrange naan wedges on parchment paper–lined baking sheet. Drizzle with remaining olive oil; broil for 1 to 2 minutes or until golden brown. Serve with dip.

Per 1/4 recipe: Calories 470, Fat 34g, Saturated Fat 17g, Cholesterol 80mg, Sodium 910mg, Carbohydrate 25g, Fibre 2g, Sugars 9g, Protein 15g