Creamy Baked Double Cheese and Onion Dip (gluten-free)
This dip is pure, unadulterated comfort food. It’s fattening, full of sodium, creamy and rich, with some soft texture from the onions, and a tiny bit of heat to keep you going back for more. It’s dangerously easy to make and addictively good. The more you have, the more you’ll want. I used light cream cheese and mayo; use light or regular. I grated a block of gouda cheese, but any cheese from Parmesan to a 4-cheese blend will be lovely. Optionally, you could add in a couple handfuls of frozen spinach and artichokes, or corn, beans, or pre-cooked rice to beef it up. It’s perfect for football or sports parties, as an appetizer at any dinner party, as a holiday side dish, or make it just because. Leftovers reheat well in the micro. Although I haven’t tried it, you could probably use vegan products for the cheese, cream cheese, and mayo.
What you need
Instructions
0 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. 1 In a large bowl, add all ingredients (except reserve about 1/2 cup cheese to be sprinkled on top) and stir to combine. 2 Turn mixture out into prepared dish, smoothing the top lightly with a spatula. 3 Evenly sprinkle reserved 1/2 cup cheese over the top. 4 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.View original recipe