Sunday Dinner

Hot Onion and Cheese Soufflé Dip

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With a nice blanket of snow on the ground and a good chill in the air, a comforting menu was on my mind for our Sunday dinner. Meat and potatoes with a few veggies certainly fits the bill. And to help keep off the cold, a warm starter to our meal is in order. I made this appetizer for the first time on Christmas Eve and it got a five star rating. Onion, cheese, mayonnaise, and a little kick of heat– um, yes please! I throw all the ingredients in the food processor for a smooth, creamy texture (plus it is easier) and add a little cayenne pepper for some zip.

A baked dip topped with chopped chives is served in a round white dish, with toasted baguette slices and a wooden spreader on a white plate in the background. A folded blue napkin is placed underneath the dish.

Baked until browned and puffed– this is a dip that will surely please any hungry crowd. You can serve it with crackers, chips, or sliced veggies (red bell pepper would work well) if you want a healthy alternative. I like it best with some buttered toasted crostini for a really good crunch. It makes a big batch, so if you have any leftovers, the dip is excellent on a roast beef sandwich:P

Sunday Dinner one year ago

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Hot Onion and Cheese Soufflé Dip

By Nicole

Prep: 5

Cook: 20

Total: 25

Servings:

A baked dish of creamy dip topped with chopped chives is served in a white round baking dish, alongside golden toasted baguette slices on a white plate with a wooden spreader.

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This dip is THE one! It is quick, easy, rich, and cheesy. No one can resist this dip. It is an all-time favorite!

Equipment

Food processor

Ingredients

▢ 1 large sweet onion, chopped
▢ 3 (8 ounce) packages of cream cheese, softened
▢ 2 cups freshly grated Parmesan cheese
▢ ½ cup mayonnaise
▢ ½ teaspoon cayenne pepper, plus more to taste
▢ ¼ cup finely chopped fresh chives, plus more for garnish
▢ Kosher salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 425ºF.
In the bowl of a food processor combine the onion, cream cheese, parmesan cheese and mayonnaise. Process until completely smooth. Add the cayenne and fold in the chives. Season to taste with salt and pepper. Transfer the mixture to a 1-quart baking dish and smooth the top with the back of a spoon. Bake until browned and puffed, about 20 minutes. Allow to cool slightly; garnish with chopped chives. Serve warm with crostini, crackers, or chips. Enjoy!

Nutrition

Calories: 203kcal, Carbohydrates: 9g, Protein: 14g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 25mg, Sodium: 751mg, Potassium: 227mg, Fiber: 0.3g, Sugar: 5g, Vitamin A: 252IU, Vitamin C: 2mg, Calcium: 353mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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