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.
Combine cream cheese, mayonnaise, Parmesan,and black pepper. with an emulsion blender. Blend well.
Stir in diced onion and chilies. Spread the mixture into a shallow baking dish. Bake for 50-60 minutes or until dip is golden brown and crusty on top.
Serve warm with toasted baguette slices.
Notes
This recipe makes about 5 cups; nutrition is based on a serving of approximately 1/3 cup of dip. Leftover dip will keep in the fridge for about 4 days. I don't recommend freezing dips with cream cheese.