Baked Three-Cheese Onion Dip with Chive and Peperoncini

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Yield: 8 servings


When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.


2 tablespoons vegetable oil

1 medium onion, finely chopped

Kosher salt

8 ounces cream cheese, room temperature

1/2 cup mayonnaise

2 teaspoons cornstarch

4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided

2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided

Freshly ground black pepper

2 tablespoons finely chopped chives

2 tablespoons finely chopped peperoncini

Crackers and/or tortilla chips (for serving)


Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.

Pulse cream cheese and mayonnaise in a food processor until smooth.

Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.