A Game-day Favorite
Serve Hot Onion Soufflé Dip at a Super Bowl party, and it most likely will be one of the first things to disappear.
The recipe is simple — it’s a mixture of chopped onions, cream cheese, mayonnaise and parmesan cheese. When those simple ingredients are baked together, the result is a warm creamy and cheesy dip that is perfect for dipping.
Oh my! This stuff is sinful. When I make it for a party, I have to hide it to make sure my family doesn’t eat it before our guests arrive!
In the bowl of an electric mixer, mix together two packages of cream cheese and 1/3 cup of mayonnaise until smooth. Make sure the cream cheese is at room temperature before blending, otherwise it won’t make a smooth mixture.
Then fold in 1 1/3 cups shredded Parmesan cheese and 2 diced large yellow onions.
Bake at 425 degrees until bubbly and golden on top - that’s about 15 to 20 minutes.
This dip can be assembled up to one day in advance. Just allow 5 to 10 extra minutes cooking time when heating straight from the refrigerator. It also freezes well. Just be sure to thaw before baking.
If looking for a short cut, frozen diced onions can be substituted for fresh. Just be sure to thaw and press the onions with paper towels to remove the excess moisture before adding to the dip mixture.
Personally, I like to use sweet Vidalia onions when they are in season.
I think this dip is best with corn chips, but you could use your favorite crackers or thinly sliced French bread as well.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Hot Onion Souffle Dip
- 16 ounces (two 8-ounce packages) cream cheese, at room temperature
- 1/3 cup mayonnaise
- 1 1/3 cups grated Parmesan cheese
- 2 1/2 cups finely diced yellow onion (2 large onions)
Preheat the oven to 425 degrees
In the bowl of an electric mixer beat the cream cheese and mayonnaise until smooth. Add the cheese and onions and stir until well combined.
Transfer the mixture to a 2-quart baking dish. Bake until golden brown and bubbly, about 15 to 20 minutes. Serve warm.
Recipe printed with permission from The Southern Pantry Cookbook by Jennifer Chandler.