Wednesday, October 31, 2007

Onion Souffle`

Easy Onion Dip
OK, this is so easy, it's pitiful. And everyone LOVES it. When we moved to Memphis it was at EVERY party we went to. I soon found out it was in the Memphis Junior League cookbook. It's as easy as 3,2,1,1/2:

3 8-oz blocks of cream cheese
2 cups parmesan cheese (grated or shredded work, but shredded is better)
1 onion (chopped)
1/2 cup mayonnaise

Combine and bake in a 350 degree oven for 30-45 minutes (depending on how brown you like the crust on top). It can be made in a pie plate or a small casserole dish. I usually serve it with Fritos, but goes well with melba toast or other crackers also.You can use frozen onions, but you HAVE to make sure that they are completely thawed and that you've gotten all of the excess water out.

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