More prepping for the buffet

For day two of preparations for the infamous Christmas Buffet, I am going to see how this recipe makes up to store ahead of time.  I think it will be fine.  We had a great hot onion dip at a New Orleans restaurant, so I took a hot artichoke dip recipe I had and tried to duplicate what we had ordered.  If memory serves correctly, this is pretty close.

Caramelized Onion Dip

1 T. olive oil
1 large onion, sliced thin
1 t. dark brown sugar
1 pkg. (8 oz.) cream cheese
1 cup mayonnaise
dash of Worcestershire sauce
1 c. shredded Gruyere cheese, divided

Heat olive oil in a large skillet.  Add onions and brown sugar and sauté until brown in color, about 6 minutes.

Preheat oven to 350 degrees. Combine cream cheese, mayonnaise and Worcestershire.  Mix well with a whisk.  Add ½ c. Gruyere cheese, and onions.  Prepare a small casserole dish with a cooking spray.  Place mixture in dish and top with remaining ½ c. Gruyere.   Bake for 20 minutes.  Serve hot with thin toasted slices of a baguette.

I will make this ahead of time, store it in the frigde and bake it before our buffet.  Instead of pita chips (which were outragousley expensive), I am going to make homemade baked tortilla wedges to accompany this dip.

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