Hot Cheese and Onion Soufflé Dip

  • Hot Cheese and Onion Souffle Dip
  • Hot Cheese and Onion Souffle Dip
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Hot Cheese and Onion Souffle Dip

This is a great all-purpose appetizer. From an elegant dinner party to munchies for the game it’ll do it all. It’s the best tastes of French Onion Soup and Onion Dip in one. And be sure to use it as a launching point. At my Mid-Century Home we sometimes add finely chopped artichoke. Give it a hearty Italian feel with finely 1/4 cup chopped pepperoni or Pancetta. Although I don’t get it very often (my better half has shellfish allergies) small salad shrimp or small scallops are wonderful added to the dip.

1 large sweet onion, chopped
3 (8-ounce) packages of cream cheese, softened
2 cups freshly grated Parmesan cheese
1 tablespoon shaved Parmesan cheese
1/2 cup mayonnaise
1/2 teaspoon cayenne pepper, plus more to taste
1/4 cup finely chopped fresh chives, plus 2 teaspoons for garnish
Kosher salt and freshly ground black pepper

Preheat the oven to 425° 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. Sprinkle the shaved Parmesan on top.

Bake until browned and puffed, about 20 minutes. Allow to cool slightly. Garnish with chopped chives. Serve warm with scoop style chips, crostini, or crackers.

Adapted from and thanks to The Gallery Gourmet where it was adapted from Saveur

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