Ingredients

Scale

1/2 lb. lean ground beef (or venison or elk … I used venison)
1/3 cup chopped onion
1 – 3 cloves garlic, peeled & chopped
1 cup plain nonfat Greek yogurt
3 – 4 green onion tops, chopped
2 oz. sharp white cheddar cheese, shredded
3 Tablespoons Dijon mustard (I used Maille Dijon Mustard with Horseradish)
1 – 2 Tablespoons chopped sundried tomato
a pinch of red pepper flakes (more or less to taste)

Instructions

In a medium saucepan over medium heat, brown the meat, stirring as it cooks to break it into little bits. Add the chopped onion and garlic and saute for a few minutes until the onion is soft and translucent. Stir in the yogurt, green onion tops, cheese, mustard, sundried tomato and red pepper flakes and cook for just a few minutes more until the cheese is melted.
Serve hot with bagel chips, vegie chips, fresh vegies, toasted french baguette rounds, or crackers. Keep it warm in a mini-crockpot if you like. Garnish with snipped green onion or chives.

Notes

You can make the dip ahead of time and warm it up at serving time. It would make a perfect crockpot dip!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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