Tuesday, November 30, 2010
Cheesy Baked Onion Dip
As I was making my Thanksgiving menu I knew I wanted at least one hot appetizer . Yet one of my requirements was that it could be made ahead of time and just thrown in the oven. I knew a hot dip was needed. I scoured high and low for the dip I was looking for. I didn't want a spinach dip since I was already making a cold version, yet it's amazing how many searches for warm dips turn up spinach dip! Yikes!
I found this recipe online but did not love the original ingredients. I thought the combo of ingredients would be extremely oily, so I switched it up based on some reviews and was thrilled with the end results. This was delicious and exactly what I was looking for.
Source: Heavily adapted from All Recipes
2 cups sweet onions, peeled and chopped
8 oz. reduced fat sour cream
8 oz. reduced fat cream cheese
2 cups shredded parmesan cheese (NOT the white grated powder- you want shredded so it melts)
1- Preheat the oven to 350.
2- Combine all of the above ingredients well in a bowl. Transfer to an oven safe dish.
3- Bake for 45 minutes until bubbling and slightly browned. Serve with crackers, sliced bread, or chips.