Baked Three-Cheese Onion Dip with Chive and Pepperoncini

bon appétit dip cheese vegetarian appetizer cream cheese cheddar monterey jack cheese week peanut free soy free tree nut free snack hors d'oeuvre mayonnaise

Andy Baraghani

8 servings

Source

Ingredients

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 pepperoncini

Crackers and/or tortilla chips (for serving)

Method

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.