1/15/2012

Sunday Dinner

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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

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


43 comments:

  1. this looks amazing! can't wait to make it! where is the stuffed cabbage recipe I can't seem to find it?

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  2. Aliyia-
    I 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.

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  3. I'm trying this, but adding crabmeat to the dip. I'll let you know how it turns out.

    Lizbeth

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  4. Lizbeth-
    Crabmeat would be a delicious addition!

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  5. Your Sunday dinners always sound amazing! This dip looks like it would be a big hit at our house too...

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  6. I have Bunco Wednesday night so this will be a perfect starter!

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  7. Yum! This sounds so good...this would great at my superbowl party. *bookmarks*

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  8. Yum 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.

    abittersweetwife.blogspot.com

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  9. This looks SO good, I'll definitely be trying this for our next gathering! Pinned :)

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  10. If 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!

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  11. Found you on food gawker -so glad I did! Your dip looks so good. I can't wait to try it!

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  12. wonderful menu! The souffle looks awesome!

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  13. This 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!

    SUGGESTIONS: 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.

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  14. Think you can make this the day before & just refrigerate it until its time to bake?

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    Replies
    1. I'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.

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  15. what if you dont have a food processor??

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    Replies
    1. Finely chop the onion and mix everything with a spoon. Then proceed with the recipe.

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  16. I am always looking for new dip recipes. Will have to give this recipe a try..

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  17. Unfortunately I cannot eat raw onions without pain, so think I will try this with carmelized onions? Sounds yummy!!

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  18. I 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!

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    Replies
    1. Making 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☺.

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    2. Thanks for the tip, that makes perfect sense actually, I'm definitely going to try again for the holidays!

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  19. SOOOOOO 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!

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    Replies
    1. So pleased you enjoyed the recipe! Thanks for letting me know☺.

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  20. Yummmmmm!! Cant wait to try this. Do u have a good french onion soup recipe?

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    Replies
    1. Yes. I hope to share it soon.

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  21. This looks amazing! I can't wait to share it with my family & friends on Christmas Eve! =)

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  22. Did you think this could be made in a crock pot instead of an oven?

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    Replies
    1. When 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.

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  23. This 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 :)

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    Replies
    1. I am so pleased you enjoyed the recipe! Thanks for sharing your modification☺.

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  24. This is so good! I made it for a family gathering today and everyone loved it. I'm sure I'll be making this often. Thanks for the great recipe!

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  25. This is the one must have appetizer for holiday dinners! it is so amazing! The flavor and texture are perfect. Everyone raves over it every year that I make it. Even our daughter who does not like onions loves this appetizer!
    So if you have not tried it yet-put it on your list and make it. It will be a family favorite.
    Happy Thanksgiving to everyone!!!

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  26. I made this the past weekend, it was really good. I added shrimp and extra Parmesan cheese to the top and kept it in the oven a little longer so the top can be brown and crispy (: Served it with sliced french bread & everyone loved it!

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  27. This looks satisfying, but for whatever it's worth, it is in no way a souffle. Those have eggs.

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    Replies
    1. No, it is not a soufflé per se. The word soufflé is used here as an adjective for the meaning of "puffed up" or "blow up". And this dish does just that. I hope you try the recipe. Enjoy!

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  28. Is it alright to omit the cayenne pepper? I have food allergies towards it but I love anything that is cheesy and containing onions.

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  29. Yum !!!! This looks and sounds totally cool !!! I'm sure finding half the stuff u mentioned above is going to be literally impossible here in India

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  30. This looks SO good, I'll definitely be trying this for our next gathering! Pinned :)

    Thanks for sharing
    Best Regards
    bestelectricmeatgrinder.com

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  31. Hello! This looks delicious. I'm wondering if it can be made the day before and refrigerated. Or would this make it turn out funky?

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    Replies
    1. If making it ahead of time, I would soak the onions in cold water for a few minutes, drain and pat dry with paper towels. This will keep it from becoming "funky" overnight. Mix the remaining ingredients together, cover and refrigerate overnight. Bake according to the recipe before serving.

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