Cucumber Potato Topper

  • PREPARATION TIME: 20 minutes
  • YIELDS 4 servings


  • 1 Tbsp. vegetable oil
  • 2 cups chopped sweet onion
  • 4 medium baked russet potatoes, hot (6 oz. each)
  • 1/2 cup Oikos Cucumber Dill Dip
  • 12 oz. slivered rare-cooked roast beef, warm
  • 2 Tbsp. thinly sliced fresh chives
Cucumber Potato Topper


  • In a skillet, heat oil over medium-high heat; add onions and sauté 6-8 minutes, stirring often, until caramelized and golden brown. Remove from heat and keep warm.
  • For each serving: Split each of the hot baked potatoes and top each with 2 Tbsp. Oikos Cucumber Dill Dip and spoon 1/4 cup hot caramelized onions over top. Place 3 oz. slivered, hot beef on top and garnish with a sprinkling of chives.