| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 red onion, roughly chopped
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- One 8-ounce package cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup finely grated Parmesan
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 tablespoon thinly sliced chives, plus a pinch for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
- In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 206 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 43 mg |
| Sodium | 203 mg |
| Serving Size | 1 of 8 servings |
| Calories | 206 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 43 mg |
| Sodium | 203 mg |
Reviews
My husband loves this dip! He’s always asking for it! Definitely a keeper.
So good! Can’t stop making this!
If you don’t like onions, don’t make this dip. It’s great!!!!
Gorgeous and single
Made this yesterday so the flavors could develop before I serve it tomorrow. OMG…this dip is the absolute BOMB!! Yep…of course I had to taste it. Not one thing I disliked about it. In fact, I was pretty sure I was going to like it when I first read the recipe, because it had so little mayo in it (to me, mayo has an overpowering flavor and a greasy mouth feel that’s unpleasant). I did make a few very minor adjustments. First of all, I’m not a parmesan cheese fan, so I omitted it. And for the onions, I used 2 teaspoons (vs. tablespoons) of oil. After roughly chopping the onions in my Cuisinart I put them in a ziploc bag and drizzled with the oil, sealed the bag and shook until everything was well coated. I also used a 350 oven and cooked them for a total of around 50 minutes…until they were golden. I stirred the onions frequently so I’d get even cooking (after 20 min. and then at 10 min. intervals until close to the end, and then every 5 min.). Also, I needed to use the wire whisk attachment on my mixer, as the paddle wasn’t getting it smooth enough. Oh…and I used a very large sweet onion. Plenty of onion-y flavor. One reviewer mentioned a vile smell. I’m guessing one of his/her ingredients had gone bad. Overall, this is an excellent recipe and once you make it you’ll never go back to onion soup dip again!
This dip is way better than the boxed stuff will definitely be making again!
This dip is amazingly good considering how simple it is. I have served it many times and it goes fast. Nobody has ever complained about the smell. It’s one of my favorites.
I can’t believe not ONE person has commented about the vile smell this dip emits….
It is so vile, that there is no way anyone could eat it.
Please don’t waste your time and money on this – it is dreadful.
It is so vile, that there is no way anyone could eat it.
Please don’t waste your time and money on this – it is dreadful.
I made this with two small vidalias and one small/med red onion as well as two cloves of garlic that got roasted with the onions. This dip is delicious!
I made this today. My husband said “that’s good. That’s very good.” Since it’s for my book group tonight all he got was a small taste. Will be making again.