Sweet Vidalia onions, combined with both cream and Parmesan cheeses, green chilies and fresh cracked pepper – baked until golden brown. Served with toasted baguette slices.
Sure it’s a dip, but it eats like a meal.
You. Just. Can’t. Stop.
This time of year, is my favorite time of year to cook with onions. Vidalia Onions are the very best, in my opinion. They are sweet, and flavorful and are perfect for so many things! When I saw a fellow food blogger share this dip a few weeks ago, I knew I had to make it!
My Father-in-Law LOVES onions, especially the Vidalia ones. We always make Grilled French Vidalia Onions when they come for dinner in the summertime. They have become a huge favorite. Recently, I made Zwiebelkuchen, a German Onion Pie. It’s similar to a quiche, and full of onions and bacon. We have it for dinner, it’s perfect with a light salad. While we are talking about our favorite ways to eat onions, how about Homemade Onion Strings? If you can keep them around long enough, they make an amazing burger topping. It’s time to add this new dip recipe to my favorite onion recipes. This one, it’s a keeper.
I decided to make it on Father’s Day, and take it over to let my father in law do some taste testing. This is him and I, a couple of summers ago, at Lake Okoboji. He is an amazing man, and I am so fortunate to have a father in law like him.
You could serve this dip with veggies, or crackers, but we toasted up some French baguettes, and sliced them for dipping.
Then later mopping up anything that was left in the bottom of the dish!
Combine cream cheese, freshly cracked pepper, mayo, green chilies and Parmesan cheese together with an emulsion blender. Add in onions. Blend until smooth.
Spread into a baking dish …
… and bake until golden brown on top.
Serve piping hot, and dig in!
Baked Onion Dip
Sweet Vidalia onions, combined with both cream and Parmesan cheeses, green chilies and fresh cracked pepper - baked until golden brown. Served with toasted baguette slices.
- 8 oz cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded Parmesan cheese
- 1 cup diced sweet Vidalia onions
- 1 (4.5 ounce) can green chilies
- 2 teaspoons freshly ground black pepper
Thanks to This is How I Cook for this great recipe!
Amount Per Serving: Calories: 540Total Fat: 53gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 76mgSodium: 697mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 10g
Nutrition isn't always accurate.
Love Prime Rib?? My Father-in- Law’s is better than any I have ever had at a restaurant!
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