Instructions: Sliced vegetables or crackers for dipping, as desired (see note)

A savory dip is always welcome for entertaining and for party buffets. This cheese spread in a roasted onion cup makes an original addition to a festive spread. It is easy to make and easy to eat. The recipe allows slight variations to suit the ingredients available, and the result will still have the same appetizing appearance.

Makes 1 1/2 cups

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 one 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.

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