Name: Baked Three-Cheese Onion Dip with Chive and Pepperoncini
Yield: 8 servings
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)

Baked ThreeCheese Onion Dip With Chive and Peperoncini

Photo by Michael Graydon & Nikole Herriott

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.

Recipe information

Yield
8 servings

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)

Preparation

Step 1
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.
Step 2
Pulse cream cheese and mayonnaise in a food processor until smooth.
Step 3
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 pepperoncini. Serve with crackers.