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.
