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Onion Dip

1/27/2013

 
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Are you ready for the most addicting dip ever? Seriously, ever. I could eat an entire bowl of this stuff. I first had this dip when my aunt and cousin served it, and it's possible that I consumed nearly the entire bowl. But I've learned my lesson and now I only make it when I know there will be people to help me eat it. Lots of people.

The beauty of this? Only four ingredients. If you're going for super easy and tear free, use a bag of frozen diced onions. I've done this, and it's just as good as a freshly diced onion. When cream cheese and Parmesan cheese are main ingredients, it's really hard to go wrong. Gooey cheese + tangy onion = amazing appetizer.

I've made this with both Miracle Whip and regular mayo, and they both work great. Low fat cream cheese is a great substitution also. The recipe below is actually a half batch because I find that's more than enough, but if you're feeding a lot of people, feel free to double the recipe below. Happy snacking!

Onion Dip
Print this recipe

1/2 white onion, diced
1 1/2 bricks of cream cheese (12 ounces)
1/4 cup mayo
1 cup shredded Parmesan cheese

Preheat your oven to 350 degrees.

In a large bowl combine all of the ingredients. Spray a quart cooking dish with cooking spray and spread the dip in it. Bake for 30 minutes or until hot and bubbling. Serve with chips.

Recipe from my cousin Caitlyn
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Kayle (The Cooking Actress) link
1/27/2013 10:21:59 pm

ohmagawwwwd this is soooooo dangerous! Looks sooooooooo delicious, lol!

Tasha Zee link
1/28/2013 12:03:13 am

This looks aaaahmazing!

Jessica@AKitchenAddiction link
1/28/2013 03:00:14 am

I would definitely need to have others around when I made it!


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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