Sweet Onion Dip - aka "Crack Dip"
Yield: Serves 4-6
Total Time: 1 hour 15 minutes
This recipe is from our cookbook, Bountiful. This dip was dubbed "crack dip" by friends who were over for an evening feast due to it's addictive nature. The name stuck and we've been calling that ever since. We've traditionally have served the dip with crackers or charred sliced of bread, however, with several friends needing gluten-free options, we've started serving it with crunchy vegetables such as radishes, jicama, celery, and carrots instead. We actually like the way the veggies help balance the richness of the dip better than that of the crackers or bread. It is also great to serve with heirloom tomatoes in the summertime. Amazingly good pairing. We'll also often make big batches, and then just dish out the un-baked dip into baking containers and then bake it whenever we need to serve it over a week or two span.
- 1 (8-ounce / 225-g) package cream cheese (at room temperature)
- 1 cup (240ml) mayonnaise (preferably Best Foods brand)
- 1 cup (100g) freshly grated Parmesean
- 1 cup (160g) diced sweet onion
- 1 tablespoon freshly cracked black pepper
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the cream cheese, mayonnaise, Parmesan, onion, and black pepper and until everything is thoroughly combined.
- Pour the mixture into a 6-inch (15-cm) baking dish or any oven-safe dish. Bake for 50 minutes to one hour, till everything is melted together. When the top crust is brown and almost burnt-looking, the dip is ready. The darker brown the crust becomes, the better the flavors are.
- Serve with your favorite crusty bread, crackers, slices of tomatoes, or crunchy vegetables such as radishes, jicama, carrots, and celery.
Read more at http://whiteonricecouple.com/recipes/sweet-onion-dip-recipe/#UJB4U0iV776d6K08.99