This is an warm cheesy dip that is great on tortilla chips, tacos or on burgers and sandwiches. It takes a little time to make, but most of the time is inactive cooking time. But first things first, take the cream cheese out of the fridge. It has to be room temperature to mix well.
Slice those onions and peppers up. The size is up to you, I went with half rings which worked well. Maybe quarter, but I wouldn’t leave them full.
Saute the onions and peppers over medium heat.
Slow and steady, you don’t want to burn them. Caramelized onions is what your shooting for.
Combine the cream cheese, mayo, garlic powder and pepper. Mix well. If your cream cheese isn’t room temperature it won’t mix well.
Add in most of the shredded cheese. I used white cheddar but you can just as easily use any cheese you want as long as it is a melting cheese. Save a handful to top the dip with.
A nice golden color is what you want for the fried onions and peppers.
Mix the onions and peppers into the cheese mixture. Stir to combine.
Spoon the fried onion and peppers cheese mixture into an oven safe dish. Top with the remaining shredded cheese. Bake at 350 until bubbly, about 20 minutes.
Melty cheesy onion pepper dip!
Grab a bag of tortilla chips and dig in! The fried onion and pepper cheese dip would also be quite tasty on a burger or sandwich. Enjoy!
Fried Onion and Pepper Cheese Dip
Ingredients
- 2 ea onions sliced
- 6 ea sweet peppers sliced
- 3 Tbsp Butter
- 4 oz cream cheese room temp
- 1/2 cup mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 8 oz white cheddar cheese shredded
Instructions
- Heat oven to 350.
- Melt the butter and saute the onions and peppers over medium heat. Cook until the onions are golden, about 20 minutes.
- Combine room temperature cream cheese, mayonnaise, garlic powder and pepper. Mix well.
- Add the shredded cheese, reserve a handful to top the dip with in the oven.
- Combine the peppers & onions, cream cheese mix and shredded cheese. Stir to combine.
- Top with remaining shredded cheese and bake for about 20 minutes until bubbly. Serve warm with tortilla chips or as a topping for tacos, burgers or sandwiches!
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