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.
Made this for a holiday party last night when looking for some lighter options to serve. With vegetarians attending, I wanted something special to offer along with the veggies and dips and other hot apps. I made it two days earlier as mentioned because I had other things to make as the party got closer that couldn't be made in advance. At a party with more than 40 in attendance, it was barely touched. It looked pretty in the picture. It tasted good. BUT. If I had it to do over, I wouldn't mix onions in. People eat with their eyes first. Very unappetizing looking with the onions mixed in the spread, brownish-gray.
This one needed a little doctoring. I added the juice of a lemon and more pepper to jazz it up a bit. I tried doing the thinly sliced onions, but that got pretty messy to eat. A few pulses in the food processor fixed the consistency while still maintaining the firm texture of the onion. If I were to make it again, I'd go for the chopped onion.
Good, but not great. More of a starting point than a finished product. Tried it warm out of the oven, and then again the next day at room temp in the hopes it needed to sit overnight for the flavors to meld properly.. but no go. Not bad, but there are better out there.
WOW! I loved this so much! I used fat-free sour cream instead of mayo (one of my guests is allergic) and I would not make it any other way. It's incredible when it's freshly made but it's still good in you make it one or two days ahead of time. Really good, my new go-to dip!
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