6 tablespoons oil

1/2 cup Shibolim Whole Wheat Flour, divided

salt, to taste

pepper, to taste

1/2 cup buttermilk, at room temperature (see note)

2 cups kettle-cooked onion garlic potato chips, blended into coarse crumbs

2 cups kettle-cooked BBQ potato chips, blended into coarse crumbs

1 egg, at room temperature

2 large Vidalia sweet onions, sliced in 1/2-inch rounds

5 ounces Beleaf Frozen Broccoli, defrosted

3 scallions, trimmed and cut into 1/2-inch pieces

1 garlic clove

10 ounces shredded sharp cheddar cheese

4 ounces whipped cream cheese

1 cup plain Greek yogurt

1/2 teaspoon freshly ground Gefen Pepper