As the crisp fall air rolls in, it’s the perfect time to trade those cool summer dips for something warm and comforting. This Hot Onion Soufflé Dip is one of my favorites for fall gatherings, holidays, and parties.
The recipe was given to me years ago by a caterer, and with only four simple ingredients, it couldn't be much easier. Cream cheese, Parmesan, onion, and mayonnaise bake together into a rich, creamy dip with a beautifully golden top. Serve it warm with pita chips and watch how quickly it disappears!
INGREDIENTS
- 2 (8-ounce) blocks cream cheese, softened
- 1½–2 cups shredded Parmesan cheese
- 1 large onion, finely chopped
- ⅓ cup mayonnaise
- Pita chips, for serving
DIRECTIONS
- Preheat oven to 350°F.
- Place the softened cream cheese, Parmesan cheese, chopped onion, and mayonnaise in a large mixing bowl.
- Stir until the ingredients are thoroughly combined.
- Spread the mixture evenly into a pie plate or small casserole dish.
- Bake for 30–45 minutes, or until the dip is hot and bubbly and the top is golden brown. Bake it a little longer if you prefer a deeper golden-brown crust.
- Let the dip rest for about 5 minutes before serving.
- Serve warm with pita chips.
HOT ONION SOUFFLE DIP
YIELD: 10–12 appetizer servings
INGREDIENTS
- 2 (8-ounce) blocks cream cheese, softened
- 1½–2 cups shredded Parmesan cheese
- 1 large onion, finely chopped
- ⅓ cup mayonnaise
- Pita chips, for serving
DIRECTIONS
- Preheat oven to 350°F.
- Place the softened cream cheese, Parmesan cheese, chopped onion, and mayonnaise in a large mixing bowl.
- Stir until the ingredients are thoroughly combined.
- Spread the mixture evenly into a pie plate or small casserole dish.
- Bake for 30–45 minutes, or until the dip is hot and bubbly and the top is golden brown. Bake it a little longer if you prefer a deeper golden-brown crust.
- Let the dip rest for about 5 minutes before serving.
- Serve warm with pita chips.