4 ONION DIP
Ingredients
4 tablespoons butter
1 large yellow onion, chopped
1 large sweet onion, chopped (such as Vidalia)
1 medium red onion, chopped
5 large scallions, chopped (plus more for garnish
1 tablespoon grainy Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 teaspoon salt
1, 8 ounce bar cream cheese, softened
½ cup grated parmesan cheese, divided
1 cup Hellmann’s Light Mayonnaise
¾ cup sour cream
Pita chips, potato chips, or toasted bread slices for dipping
Instructions
Preheat oven to 375 degrees.
Melt the butter in a large deep skillet over medium high heat. Add the yellow, sweet, and red onions to the pan (as you chop them). Cook for 10-12 minutes, stirring frequently, until the onions are very soft and start to become caramel in color.
Add the scallions to the pan and cook, stirring, for 3 more minutes. Add the mustard, Worcestershire, sugar, salt, cream cheese, and ¼ cup of the parmesan to the pan. Cook, stirring until the cream cheese is fully melted and everything is well combined.
Remove the pan from the heat and stir in the mayo and sour cream until fully combined. Transfer to a pie plate or small baking dish. Top with the remaining ¼ cup parmesan cheese. Bake for 20-35 minutes until golden brown and bubbly.
Serve with chips or bread slices on the side for dipping!
Note – if you make this dip a day in advance, bring it to room temperature before baking.
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