Creamy Baked Double Cheese and Onion Dip (gluten-free

• Vegetarian
• Gluten free

• Produce

  • 1 Vidalia onion, peeled and diced (about 1 heaping cup, medium large sweet

• Condiments

  • 1 cup Mayonnaise

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Salt

• Dairy

  • 6 oz Cheese, grated
  • 8 oz Cream cheese

Found on averiecooks.com

Description

Ingredients

• 8 ounces cream cheese, softened (light is okay, I used TJs 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-ounces Blarney Castle Gouda, use your favorite cheese)
• 1 medium/large sweet Vidalia onion, peeled and diced (about 1 heaping cup)
• 1 teaspoon ground black pepper, or to taste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon cayenne pepper, optional and to taste

Directions

• 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 thats 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.