This dip is ridiculous. It makes my “Things Worth Eating with a Spoon” list. Seriously.
I got this recipe from my sister, Leslie, who entertains often. This is one of her best ‘go-to-fast’ dip recipes. I arrived late at a birthday party for my brother in-law (because I had to work) and most of the dip had been devoured. Leslie brought the near-empty dish into the kitchen and motioned me over to her. “There’s a little onion dip left. You’d better get it now before anyone else sees it.” Needing no further prompting, I grabbed the bag of tortilla chips and started shoveling. One of the party guests wandered over to us and peered over my shoulder. “Oh, I love that dip!” she said. My hackles went up and I moved slightly to block her access to the dish. “Mine!” I growled. Then I smiled and pretended that I was just kidding. Grudgingly (but still smiling) I stepped to the side and allowed the woman to share the rest of the dip with me. I can be nice when I have to be.
Baked Onion Dip
- 2 (8 ounce) blocks cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup grated mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups chopped onions
- 2-3 tablespoons butter
- Preheat oven to 425-degrees F.
- Melt butter in a skillet over medium heat. Add onions. Cook until translucent and some of them are just barely beginning to turn golden, stirring as needed. Remove from heat and set aside.
- In a large bowl, beat the cream cheese and mayonnaise with an electric hand mixer until well blended and smooth.
- Add the mozzarella, Parmesan and onions; mix until well blended.
- Pour into an appropriate size baking dish and bake at 425 degrees for 15 minutes. I have used dishes of various sizes and shapes. This dip bakes best when it is about 3/4-inch to 1-inch deep in the dish. This may sound really picky or technical, but per my preference, I think that this gives the best results.
Note: This is a mild dip, with the flavor profile focusing on the sweetness of the onions. If you want this dip to have a ‘kick’, then I would suggest any of the following additions—1 (4 ounce) can green chiles; as much of one minced habanero as you can stand; 1/2-1 teaspoon chipotle chile powder; minced jalapenos with or without seeds; a few dashes of your favorite hot sauce (I like Cholula® brand chipotle flavor).
Additional note: If you are serving this dip at a dinner party, I would suggest using the recipe as written. If, however, you plan to use it at something like a football game get together, then spice it up. You want the flavors to match the event.
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