| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 ounces cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1/2 teaspoon dry English mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup plus 2 tablespoons shredded Parmesan
- 1/3 cup Onion Jam, recipe follows
- 3 strips bacon, cooked and crumbled
- Chopped chives, for garnish
- Serving suggestions: crackers, toasted bread and vegetables
- 1 tablespoon vegetable oil
- 2 yellow onions, thinly sliced
- 1 teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
Instructions
- Preheat the oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
- Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
- In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 275 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 49 mg |
| Sodium | 387 mg |
Reviews
This recipe is good (7/10) but heavy. Your stomach feels full after only a little.
I cut back on the Cayenne Pepper (1/8 tsp or less). It makes it too spicy with 1/4 tsp. Also, I cut back on the balsamic vinegar. I used 1 tbsp instead of 2 tbsp. When you use 2tbsp it overpowers the other ingredients.
I would cut down the amoint of salt next time I make it. It’s a little salty even for me (I love salt).
I don’t like when you are making a recipe and have to modify the ingredients. I like when recipes are alreary perfected and all i have to do is make it. Not sure if I will make it again.
I cut back on the Cayenne Pepper (1/8 tsp or less). It makes it too spicy with 1/4 tsp. Also, I cut back on the balsamic vinegar. I used 1 tbsp instead of 2 tbsp. When you use 2tbsp it overpowers the other ingredients.
I would cut down the amoint of salt next time I make it. It’s a little salty even for me (I love salt).
I don’t like when you are making a recipe and have to modify the ingredients. I like when recipes are alreary perfected and all i have to do is make it. Not sure if I will make it again.
Made this dip for a church social nothing left had to promise too bring it again.Thanks for the great recipe.
Scrumptious! This is a crowd pleaser, all gone at the end of the night. I added about 3 strips of chopped cooked bacon into the mixture as well and doubled the English mustard (because I love Coleman’s English mustard). It’s stupid good!
This is the best dip. Served with crusty baguette slices. Very rich but very good.
How long can one keep the onion jam in the fridge?
You’ll never make onion dip from dehydrated soup packages again. I’ve made this several times and there’s never anything leftover.
So good! Add bacon into the dip, as well as on top. Because …. bacon!
Very tasty recipe and all great flavors! It did seem a bit too salty for me and would cut back on the balsamic vinegar next time. I cant taste the mustard nor the cayenne pepper. Will tweak next time.
Went to George and the Dragon this past weekend. This dip… IS. THE BOMB. Worth every calorie and even worth the painful result of being lactose intolerant.