Creamy Baked Double Cheese and Onion Dip (gluten-free)
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 9
- 1/2 teaspoon salt or to taste
- 1 teaspoon ground black pepper or to taste
- 1/4 teaspoon cayenne pepper optional and to taste
- 8 ounces cream cheese softened (light is okay, i used tj's soft spreadable light
- 1 cup mayonnaise (light is okay i used best foods light mayo)
- 6 to 8 ounces grated cheese divided (i used 7-ouncesâ blarney castleâ gouda, use your favorite cheese)
- 1 medium/large sweet vidalia onion peeled and diced (about 1 heaping cup)
- Carbohydrate 1.20516108015111 g
- Cholesterol 27.7195336977778 mg
- Fat 8.64457651950222 g
- Fiber 0.0754333337148031 g
- Protein 1.52588986207111 g
- Saturated Fat 4.86541888573511 g
- Serving Size 1 1 -inch pie dish (25g)
- Sodium 81.008305912 mg
- Sugar 1.12972774643631 g
- Trans Fat 1.23428293317422 g
- Calories 87 calories
Preheat oven to 350F. Spray a 9-inch pie dish (or 1o-inch, or similar-sized oven-safe baking dish) with cooking spray; set aside. In a large bowl, add all ingredients (except reserve about 1/2 cup cheese to be sprinkled on top) and stir to combine. Turn mixture out into prepared dish, smoothing the top lightly with a spatula. Evenly sprinkle reserved 1/2 cup cheese over the top. Bake for about 45 to 50 minutes, or until top is golden browned, bubbly, and dip is done to your liking (I baked for 47 minutes). Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. Read product labels to ensure all products are gluten-free if that's a consideration for you. Serving Suggestions - chips, bread, crackers, bagel chips, pita chips, Fritos Scoops, mini toasts, carrot sticks, celery sticks, cucumber sticks, zucchini sticks, jicama, bell pepper wedges, mushrooms, your favorite crudites, or eat by the spoonful.
