This will be (should be) your new go-to game day dip.
It takes a little patience to make this. Have you ever caramelized onions before? Super easy to do, super hard to wait. Basically you slice onions and just let them cook sloooooooooooooowly over low heat. Low and slow baby. The longer they cook, the more sugars are released and the more caramelized they become, thus adding more flavor to your dip! Yaaaaaaas.
There’s definitely a lot creamy cheesiness happening in here. Oh, it’s happening. The combination of the cream cheese, salty parm, sour cream and mayo (ew, mayo), is like creamy heaven. PLEASE trust me on this.
- 2 sweet onions (thinly sliced)
- 1 tablespoon canola oil (plus 1 teaspoon)
- 1 cup freshly grated parmesan cheese
- 1 8 ounce package cream cheese, at room temperature
- 1/2 cup sour cream (or plain greek yogurt)
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup crimini mushrooms (chopped (use your favorite kind of mushrooms))
- Sliced and toasted baguette for serving
- 1) Heat a large nonstick skillet over medium heat and add 1 tablespoon of oil. Add the sliced onions and a sprinkle of salt. I know it seems like a lot of onions, but they will wilt down. Cook over medium heat for about 10 minutes until onions begin to soften. Turn heat to low and cook for another 20-30 minutes until onions begin to caramelize.
- 2) While the onions cook add the parmesan, cream cheese, sour cream, mayonnaise, salt, and pepper to a large bowl and mix until thoroughly combined. Set aside.
- 3) Preheat oven to 400 degrees. Once the onions have been cooking for 20-30 minutes add chopped mushrooms to the pan along with 1 teaspoon of canola oil and cook for another 5-10 minutes until mushrooms are soft.
- 4) Add the onions and mushrooms to the cheese mixture and stir. Pour the entire mixture into an oven-safe pan and bake for 20 minutes until the top is brown and bubbly. Serve hot with toasted baguette.
Move over, I’m diving in.