Caramelized Onion & Yogurt Dip + Prosciutto-Wrapped Stuffed Dates

Some of the best appetisers are the ones that look like more effort than they actually are. These two a Caramelized Onion & Yogurt Dip and Prosciutto-Wrapped Stuffed Dates both fall into that category. Together they make a starter spread that feels genuinely special, and neither one requires more than 45 minutes and basic ingredients.

If you've made the Caramelized Red Onion Pizza from this site, you already know what slowly cooked onions are capable of. The same principle applies here low heat, patience, and time transform pungent raw onions into something silky and sweet that elevates everything it touches.

The Caramelised Onion & Yogurt Dip

Cook sliced onions in olive oil with a pinch of salt over medium-low heat for 35–45 minutes, stirring occasionally, until deeply golden and jammy. There's no shortcut for this any attempt to rush it gives you browned onions rather than caramelised ones, and the flavour difference is significant. Once done, stir into thick Greek yogurt with a little garlic, fresh thyme, lemon juice, and black pepper. The contrast between the sweet onion and the tangy yogurt is excellent.

You can also add a small amount of blue cheese crumbled in for a richer, more complex version.

Prosciutto-Wrapped Stuffed Dates

This is the simplest elegant appetiser in existence and should be in everyone's party recipe repertoire. Pit Medjool dates, stuff each one with a small amount of soft goat cheese or cream cheese, then wrap tightly with a half-strip of prosciutto. No cooking required or pass them under a hot broiler for 4–5 minutes to warm through and crisp the prosciutto slightly, which is genuinely better.

The combination of sweet date, tangy cheese, and salty-silky prosciutto is one of those flavour combinations that just works every single time. Make more than you think you need. They go fast.

Ingredients

• 2 Tbsp extra virgin olive oil (or 1 Tbsp each butter and oil)
• 1 large white or yellow onion, thinly sliced (about 1 1/2 – 2 cups)
• 1/4 tsp Kosher salt, plus more to taste
• 1 1/2 cups 2% plain Greek yogurt, such as Chobani
• 3/4 cup light canola oil mayonnaise (such as Spectrum)
• 1/2 tsp garlic powder
• freshly cracked black pepper, to taste

Ingredients

• 10 soft Medjool dates, sliced lengthwise halfway through & pitted
• 1 oz blue cheese, at room temperature (or an equal amount of another soft cheese)
• 1 oz neufchatel (1/3-less-fat cream cheese), at room temperature
• 5 very thin slices prosciutto, cut in half lengthwise to create 10 thin strips

Directions

In a small bowl, stir together both cheeses until well-combined. Using a piping bag or small spoon, stuff the dates with cheese mixture.

Wrap 1 strip of prosciutto around each stuffed date.

If making in advance, refrigerate dates in an air-tight container. Let rest at room temperature 1-2 hours prior to serving.

*For two additional variations on stuffed dates, visit this post

Caramelized Onion & Yogurt Dip (Per Serving)

• Calories: 90 kcal
• Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 80mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 3g
• Protein: 2g

Prosciutto-Wrapped Stuffed Dates (Per Serving)

• Calories: 85 kcal
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 10mg
• Sodium: 120mg
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 11g
• Protein: 2g

Directions

Another simple, make-in-advance appetizer are these Prosciutto-Wrapped Stuffed Dates. For the dates in these photos, I combined blue cheese and neufchatel cream cheese for the stuffing, but you can use any type of soft cheese you desire. Goat cheese, brie, camembert, etc. are all delicious options. I like to combine whatever type of soft cheese I’m using with an equal amount of cream cheese to balance out the piquancy – especially that of blue cheese. The salty prosciutto nicely offsets the sweet dates and bold blue cheese. Be sure to seek out big, soft, Medjool dates, (Trader Joe’s carries them at an affordable price), as they are incomparable to other types (such as Deglet Noor, which are smaller and drier) in both taste and texture.

Prosciutto-Wrapped Stuffed Dates

Ingredients

• 10 soft Medjool dates, sliced lengthwise halfway through & pitted
• 1 oz blue cheese, at room temperature (or an equal amount of another soft cheese)
• 1 oz neufchatel (1/3-less-fat cream cheese), at room temperature
• 5 very thin slices prosciutto, cut in half lengthwise to create 10 thin strips

Directions

In a small bowl, stir together both cheeses until well-combined. Using a piping bag or small spoon, stuff the dates with cheese mixture.

Wrap 1 strip of prosciutto around each stuffed date.

If making in advance, refrigerate dates in an air-tight container. Let rest at room temperature 1-2 hours prior to serving.

*For two additional variations on stuffed dates, visit this post

Caramelized Onion & Yogurt Dip (Per Serving)

• Calories: 90 kcal
• Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 80mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 3g
• Protein: 2g

Prosciutto-Wrapped Stuffed Dates (Per Serving)

• Calories: 85 kcal
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 10mg
• Sodium: 120mg
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 11g
• Protein: 2g