Hot Onion Souffle Dip
Source of Recipe
I modified a recipe found on the internet
Recipe Introduction
This stuff is so delicious! I used light cream cheese and light mayo. It was rich and delicious, but I think the texture might be creamier if you used full-fat cream cheese. Mine just barely started to get golden around the edges when I pulled it out. I didn't want to over-cook it because I think the texture of light cream cheese gets even grainier when you over-heat it. I served it with tortilla chips.
The second time I made this, I wanted to increase the quantity just a bit so I used 10 oz. light cream cheese, 1 large sweet onion (about a scant 2 cups raw) cooked in 1 1/2 t. butter, 3/4 cup plus a couple T. Kraft Parmesan, Romano, Asiago blend, and about 4 T. or so light mayo. I still baked it in a 9 inch (stoneware) pie plate. This made it a bit thicker in height and it was quite a bit creamier than the last time. Obviously this recipe is quite forgiving. So feel free to double or triple the amounts.
List of Ingredients
1 medium sweet onion -- chopped (about 1 cup)
1 t. butter -- (1 to 1 1/2 t.)
1 package cream cheese (reg. or light) -- (8 oz) softened
3/4 cups grated parmesan cheese (or Kraft Parmesan, Romano, Asiago blend)
3 T. Hellman's mayonnaise (reg. or light)Recipe
Melt butter in a non-stick skillet over med-low heat and add onion. Cook slowly, stirring ocassionally, until onions are soft and just starting to turn golden. Remove cooked onion from skillet and cool slightly.
Combine softened cream cheese, Parmesan cheese, and mayonnaise with a mixer. Add onions and mix again.
Spoon mixture into a lightly greased 9 inch pie plate or small casserole dish.
Bake, uncovered, at 350 degrees for about 20 minutes or until golden around edges and heated through.
Serve warm with tortilla chips or assorted crackers.
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