Greek Lemon Rice Soup (Print Version)

# Ingredients:

01 - 8 oz of softened cream cheese (low-fat works too)

02 - 1 cup of mayo (light is an option)

03 - 6-8 oz shredded cheese (reserve some for topping, use something like Blarney Castle)

04 - 1 medium or large Vidalia onion, diced finely (about a heaping cup)

05 - 1 tsp ground black pepper, or however much you like

06 - ½ tsp salt, adjust to taste

07 - ¼ tsp cayenne pepper, optional if you want a kick

01 - Start by heating your oven to 350°F and give a 9-inch pie pan a light coating of spray.

02 - Grab a big bowl and combine everything, but keep ½ cup of shredded cheese aside for topping later.

03 - Spoon your mix into the greased pan, smooth it out, and scatter the reserved cheese on top.

04 - Let it bake for 45-50 minutes until it's bubbly, golden, and cooked how you like.

05 - Let it sit for a minute, then dish it up with some crackers, chips, or fresh veggies.

01 - Gluten-free by its nature (double-check labels to be sure)

02 - Low-fat cream cheese and mayo can be used

03 - Tastes best when served warm