Hot Onion and Cheese Soufflé Dip
Stuffed Cabbage Rolls
Glazed Carrots
Chocolate Éclair Cake
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.
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
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
Hot Onion and Cheese Soufflé Dip
serves 10-12
1 large sweet onion, chopped
3 (8-ounce) packages of cream cheese, softened
2 cups freshly grated parmesan cheese
1/2 cup mayonnaise
1/2 teaspoon cayenne pepper, plus more to taste
1/4 cup finely chopped fresh chives, plus more for garnish
Kosher salt and freshly ground black pepper
Preheat the oven to 425º F.
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!
Adapted from saveur.com
serves 10-12
1 large sweet onion, chopped
3 (8-ounce) packages of cream cheese, softened
2 cups freshly grated parmesan cheese
1/2 cup mayonnaise
1/2 teaspoon cayenne pepper, plus more to taste
1/4 cup finely chopped fresh chives, plus more for garnish
Kosher salt and freshly ground black pepper
Preheat the oven to 425º F.
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!
Adapted from saveur.com
this looks amazing! can't wait to make it! where is the stuffed cabbage recipe I can't seem to find it?
ReplyDeleteAliyia-
ReplyDeleteI hope you enjoy the recipe. I feature just one recipe from our Sunday dinner menu and I links if it is a recipe that I have shared before. I will certainly get to all the recipes in the future.
I'm trying this, but adding crabmeat to the dip. I'll let you know how it turns out.
ReplyDeleteLizbeth
Lizbeth-
ReplyDeleteCrabmeat would be a delicious addition!
Your Sunday dinners always sound amazing! This dip looks like it would be a big hit at our house too...
ReplyDeleteI have Bunco Wednesday night so this will be a perfect starter!
ReplyDeleteYum! This sounds so good...this would great at my superbowl party. *bookmarks*
ReplyDeleteYum Yum Yum. This sounds amazing! It's like onion soup and onion dip in one. I think I am definitely going to have to try this.
ReplyDeleteabittersweetwife.blogspot.com
This looks SO good, I'll definitely be trying this for our next gathering! Pinned :)
ReplyDeleteIf you serve THAT type of dish every Sunday, I want an invite! Looks perfect as an appetizer...or *shame* a midnight snack. Thanks for the recipe!
ReplyDeleteFound you on food gawker -so glad I did! Your dip looks so good. I can't wait to try it!
ReplyDeletewonderful menu! The souffle looks awesome!
ReplyDeleteThis does not only look and sound good---IT IS GOOD. The ingredients are so simple that you would not expect such a tasty result, but this recipe delivers. I made it for a baby shower, and it was the first thing to go. I am making it today to bring to another baby shower, and I expect it to be a hit there. Don't put this recipe in back of your file to try someday---try it today. You will not be disappointed!
ReplyDeleteSUGGESTIONS: Like previously stated in comments---you can add other things to give it a different flavor: crab, pepperoni, sun dried tomatoes, dried beef, etc! The sky can be the limit on this one.
Think you can make this the day before & just refrigerate it until its time to bake?
ReplyDeleteYes.
DeleteI'm making this today for a Company potluck. So easy to prepare. Cannot wait to taste it after it has baked. Thinking that next time I'm going to add some chopped fried bacon to it.....MMmmmmmmmm Thank you for sharing this recipe.
Deletewhat if you dont have a food processor??
ReplyDeleteFinely chop the onion and mix everything with a spoon. Then proceed with the recipe.
DeleteI am always looking for new dip recipes. Will have to give this recipe a try..
ReplyDeleteUnfortunately I cannot eat raw onions without pain, so think I will try this with carmelized onions? Sounds yummy!!
ReplyDeleteI made this dip for an appetizer when my parents and in-laws came for dinner and the flavor was great and looked browned on top, but it was very liquidy in the middle. I'm not sure what I did wrong. I used a 1qt baking dish, but I'm thinking I should go with a more shallow dish? I also prepared it the day before (up until baking) and baked it the next day. Any advice would be appreciated as I don't want to give up on this dip!
ReplyDeleteMaking it a day ahead up until baking will cause the onion to release excess moisture. If you are going to make it ahead, bake it, allow it to cool, cover and refrigerate it. Reheat it in the oven before serving. Pleased you enjoyed the taste☺.
DeleteThanks for the tip, that makes perfect sense actually, I'm definitely going to try again for the holidays!
DeleteSOOOOOO YUMMY!!! The only thing we did differently is that we caramelized the onions first, then allowed them to cool before adding them to the cheese. It was WONDERFUL! We also used a Kitchen Aid mixer with the whisk attachment to whip the ingredients together. My Cuisinart is broken and the mixer worked perfectly. ENJOY!!! Definitely a winner!
ReplyDeleteSo pleased you enjoyed the recipe! Thanks for letting me know☺.
DeleteYummmmmm!! Cant wait to try this. Do u have a good french onion soup recipe?
ReplyDeleteYes. I hope to share it soon.
DeleteThis looks amazing! I can't wait to share it with my family & friends on Christmas Eve! =)
ReplyDeleteDid you think this could be made in a crock pot instead of an oven?
ReplyDeleteWhen baked in the oven, the dip puffs slightly like a souffle does and a nice golden crust forms. Therefore this would not be suitable for a crock pot.
DeleteThis made me so happy last night... made it on a whim b/c I had onions that desperately needed a home. I even had to sub out the parm for some swiss cheese b/c that's all I had on hand. It was still soooo good. Even my kids were digging in! I love how the top gets toasty brown :)
ReplyDeleteI am so pleased you enjoyed the recipe! Thanks for sharing your modification☺.
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