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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.
Servings: 15 servings
Calories: 185kcal
Ingredients
- 8 ounces cream cheese softened
- 1 cup mayonnaise
- 1 cup shredded Parmesan cheese
- 1 cup sweet Vidalia onions diced
- 1 4.5 ounce can diced green chilies
- 2 teaspoons freshly ground black pepper
Instructions
- Preheat oven to 350 degrees.
- 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.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 250mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.2mg