Baked Three-Cheese Onion Dip with Chive and Peperoncini

We stumbled on this recipe while browsing the Bon Appetite website. We bookmarked it but never really had an opportunity to make it. We couldn't justify eating this entire thing of cheesy dip on our own. Luckily our neighbors were having a get-together which provided the perfect opportunity for sharing this cheesy creation. I really think it's the pepperoncini and onions that make this; they do an excellent job of balancing out the decadence of the cheese. You can also serve this with just about any dip delivery system; chips, crusty bread, cellary, or even radishes (trust us, it's not that bad).

Dip

  • 2 tbsp neutral oil
  • 1 medium onion (finely chopped)
  • salt and peppa
  • 8 oz cream chease (room temp)
  • 1/2 cup mayonnaise (preferably Dukes)
  • 2 tsp cornstarch
  • 3 oz sharp white cheddar (shredded)
  • 1 oz monterey jack (shredded)

Topping

  • 1 oz sharp white cheddar (shredded)
  • 1 oz monterey jack (shredded)
  • 2 tbsp finely chopped chives
  • 2 tbsp finely chopped peperoncini

Eat with

  • Crusty bread with oil and garlic

Instructions

  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.
  2. Pulse cream cheese and mayonnaise in a food processor until smooth.
  3. Toss cornstarch, ¾ cup cheddar, and ¼ 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.