Serve with Basic Crostini, or melba toast. For an upscale version, thinly slice onions, and caramelize as directed. Then combine cream cheese, mayo, pepper, and salt; spread over crostini, and top with onions and chives.
1 tablespoon olive oil
3 cups chopped yellow onion
4 garlic cloves, minced
1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
1/2 cup canola mayonnaise
2 tablespoons finely chopped fresh chives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté 5 minutes, stirring frequently. Reduce heat to medium-low; cook 35 minutes or until very tender and caramelized, stirring occasionally. Add cream cheese to pan, and stir to combine. Remove from heat; stir in mayonnaise and the remaining ingredients. Serve at room temperature or chilled.
Make-ahead tip: Refrigerate the spread (or its components) up to two days ahead.