sweet onion dip recipe – use real butter (2024)

Recipe: sweet onion dip

I let blogging get away from me these past few days. In truth, I kind of left it there – abandoned it, if you will. The weather was cold, snowy, even foggy at times. I just had to get out into it!

We had a freezing fog blow in one morning. It doesn’t happen all that often, but when it does happen, it’s quite amazing because it coats everything in rime ice. This one was short-lived. Due to the flow of the fog, the ice crystals developed on one side of everything.

There was also the requisite “scoping out” of the snow. It’s soft, fluffy, and deep in places… windswept in others. We did *a lot* of postholing, which I guess is an effective form of the Ass Reduction Plan (ARP). Note to self: bring the skis until June.

Jeremy is counting down the days until the solstice, because he can’t wait for the days to start getting longer. He’s a big fan of daylight. Me? I like daytime, nighttime, anytime. The short days don’t bother me at all. I have plenty of things to get done after the sun goes down.

While most folks kick entertaining and social functions into high gear come December, I’m actually trying to stay under the radar. I am keeping our social calendar pretty empty. Instead of indulging in the copious calorie-laden goodies, we’re eating simple fare that centers around what needs to be cleaned out of the freezer. And I’m exercising regularly because of Todd and Diane… or rather because of Todd and Diane’s sweet onion dip.

I call it spreadable crack and damn it if they aren’t the pushers! They served this at the dinner party they threw when I was visiting them in Southern California. It’s so unbelievably good that even my friend Jack, a man sworn against white condiments, gobbled it down.

In fact, most of the people I know who dislike mayonnaise and/or cream cheese have gone back for seconds, and thirds, and… The reason I have this data is because I have made this dip at least three times in the past month since I visited Todd and Diane.

No wonder I need to get running, skiing, biking, rowing, anything to work off that dip. It’s ski season – there are ski pants that demand to be worn! Okay, but my own issues aside, this dip is so popular that it’s a must at any holiday party. The tangy, creamy, mildly sweet spread is best served warm (or hot) on that crostini.

And did I mention how insanely easy it is to make? Takes mere minutes to whip up and then everyone will be asking you for the recipe. When they start gaining extra pounds and come complaining, you can blame Todd and Diane – the original crack dealers (and two of my favorite people on the planet).

Sweet Onion Dip
[print recipe]
from White On Rice Couple

1 baguette, sliced into 1/4-inch pieces
olive oil
8 oz. package of cream cheese, softened
1 cup sweet onion, diced
1 cup mayonnaise (use a good one like Best Foods)
1 cup Parmesan cheese, grated
1 tbsp black pepper, freshly ground

Heat oven to 350°F. Brush slices of baguette with olive oil (you can brush both sides or just one side). Set the slices on a baking sheet and bake for 10-15 minutes. 10 minutes will yield lighter crostini, I prefer 15 minutes for golden crostini. Remove from oven and let cool. Beat the softened cream cheese (by hand, mixer, or stand mixer) until smooth. Stir in sweet onion, mayonnaise, Parmesan, and black pepper. Mix well. Pour the dip into a baking dish or baking dishes (ramekins, whatever) – make sure not to overfill above the rim. Bake for 35-45 minutes or until the tops are brown and bubbly. Remove from heat. Serve warm (or hot).

December 5th, 2010: 11:40 pm
filed under appetizers, baking, bread, entertaining, recipes, savory, vegetables