Photography by Murray Hall; Food Styling by Jessie YuChen
This hot onion soufflé dip, from Heart and Soul, the 1992 Memphis Junior League Cookbook, is prone to disappearing quickly at parties. Tortilla chips, Fritos, or crackers make good accompaniments.
Yield: 6–8 as an appetizer Time: 30 minutes One 14-oz. Package frozen chopped onions, thawed 24 oz. cream cheese, at room temperature 2 cups finely grated parmesan cheese ½ cup mayonnaise Instructions Position a rack in the center of the oven and preheat to 425°F. Drain the chopped onions, then use your hands to squeeze out any excess liquid. Transfer to a bowl. Add the cream cheese, parmesan, and mayonnaise and stir until combined. Scrape into an ungreased 1-quart soufflé dish and smooth the top. Bake until golden brown, about 20 minutes. Serve hot.
The post Hot Onion ‘Soufflé’ Dip appeared first on Saveur.
