The BEST baked dip EVER: Onion Soufflé

How is it possible for 4 common ingredients to taste so wonderful – just because they are mixed together and baked into a hot, bubbly perfection?? I really don’t know, but every time I make this, I always find myself amazed. Well, amazed and full. This is one of those treats I.CAN’T.STOP.EATING.!!!

I got this recipe from my MIL – who has been making it for many years. It immediately became a family favorite. I have seen similar recipes on the web, which just goes to show how very tasty and perfect this dip truly is!

I love sweets – but I LOVE dips, especially hot, baked, melty, oozy, salty, creamy dips. And this one is the Queen of all hot dips. I mean – with a name like SOUFFLÉ, it should be Queen of Dips ((haha)).

I seem to always have several random chunks of cheese stored in the drawer of my fridge ((is that just me??)). This recipe is a perfect way to use up those leftover cheese bits because this recipe turns out deliciously regardless of the variety on hand. Well, probably a processed block of American cheese may not be the greatest.

This recipe easily doubles or even triples depending on how many will be joining you to partake of this warm, cheesy perfection on a cracker.

One more handy tip: this dip ((before baked)) freezes perfectly. If you have double ingredients on hand, why not prepare a double batch and freeze half?? I just freeze it in a freezer baggie and then dump it into my baking dish, thaw and bake. Perfect for those times when I want to serve something special to company but am running low on time or ingredients! Just be sure to keep a bag of sea salt pita chips or bagel chips on hand – those are my two favorites to serve with this dip. ((David loves Wheat Thins with this — so I thought I would share his fave too))

Now for the ingredient specifics:

• Onions – need to be yellow & sweet and NOT old.
• Mayo – needs to be Hellmann’s light ((because)).
• Cheese – cannot be pre-shredded ((this recipe is not meant to include wood pulp – don’t know what I am talking about??? Google it, please. Your intestines will thank you.)) I always include freshly grated Parmesano Reggiano and some other white cheese, like an aged cheddar or a sweet Irish cheddar.
• Cream cheese – the light off brand works great, save the extra 90¢ and get yourself a Sonic Happy Hour.
• A dash of pepper in and on. I LOVE McCormick’s Montreal Steak seasoning. Just a few shakes while mixing and a dash on top adds just the prefect last touch.

Would you like to spice it up??  Trying adding several dashes of your favorite hot sauce or pepper jack cheese. 

I call this dip, the diet buster. I just cannot seem to rest until every last bit is gone. It’s a problem. But the good kind of problem to have, ha!