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Recipes
December 2016

Baked Three-Cheese Onion Dip With Chive and Peperoncini

By Andy BaraghaniPhotography by Michael Graydon Nikole Herriott

4.8

(16)

Baked ThreeCheese Onion Dip with Chive and Peperoncini recipe
Michael Graydon & Nikole Herriott

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

Recipe information

  • Yield

    8 Servings

Ingredients

2

tablespoons vegetable oil

1

medium onion, finely chopped

Kosher salt

8

ounces cream cheese, room temperature

½

cup mayonnaise

2

teaspoons cornstarch

4

ounces sharp white cheddar, coarsely grated (about 1 cup), divided

2

ounces Monterey Jack, coarsely grated (about ½ cup), divided

Freshly ground black pepper

2

tablespoons finely chopped chives

2

tablespoons finely chopped peperoncini

Crackers and/or tortilla chips (for serving)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.

    Step 2

    Pulse cream cheese and mayonnaise in a food processor until smooth.

    Step 3

    Toss cornstarch, ¾ cup cheddar, and ¼ cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.

Nutrition Per Serving

Calories (kcal) 310
Fat (g) 30
Saturated Fat (g) 12
Cholesterol (mg) 55
Carbohydrates (g) 4
Dietary Fiber (g) 0
Total Sugars (g) 2
Protein (g) 7
Sodium (mg) 340
Explore Bon AppétitDipAmericanCheddarCheeseMonterey JackCream CheeseEasySnackStarterVegetarianNut-FreeKetoSuper Bowl