Baked Three-Cheese Onion Dip with Chive and Pepperoncini

Name: Baked Three-Cheese Onion Dip with Chive and Pepperoncini
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 medium onion, finely chopped; 1 Kosher salt; 8 oz cream cheese, room temperature; 0.5 cup mayonnaise; 2 tsp cornstarch; 4 oz sharp white cheddar, coarsely grated , divided; 2 oz Monterey Jack, coarsely grated , divided; 1 Freshly ground black pepper; 2 tbsp finely chopped chives; 2 tbsp finely chopped peperoncini; 1 Crackers and/or tortilla chips

From the kitchen of Carly

Caramelized onions meet three melted cheeses in this warm, tangy dip. Sharp cheddar and Monterey Jack get creamy support from mayo and cream cheese, while bright chives and pepperoncini cut through the richness. Bake until bubbling and golden for the perfect crowd-pleaser.

Baked Three-Cheese Onion Dip with Chive and Pepperoncini

Three cheeses melted into a creamy base, with caramelized onions and briny pepperoncini giving it depth and bite. The cornstarch trick keeps things stable and glossy while everything bubbles in the oven, so you get that pull-apart texture that makes people come back for more. Chives scattered on top when it's hot add a fresh finish that cuts through all that richness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

2 tbspvegetable oil
1 mediumonion, finely chopped
1Kosher salt
8 ozcream cheese, room temperature
1/2 cupmayonnaise
2 tspcornstarch
4 ozsharp white cheddar, coarsely grated , divided
2 ozMonterey Jack, coarsely grated , divided
1Freshly ground black pepper
2 tbspfinely chopped chives
2 tbspfinely chopped peperoncini
1Crackers and/or tortilla chips

Instructions

Set the oven to 375°F. Pour the oil into a medium skillet over medium heat, add the onion, and cook, stirring occasionally, until golden brown and soft, 8 to 10 minutes. Season with salt and set aside to cool.
Combine the cream cheese and mayonnaise in a food processor and pulse until completely smooth.
In a medium bowl, toss the cornstarch with 3/4 cup of the cheddar and 1/4 cup of the Monterey Jack until the cheese is coated. Fold in the cream cheese mixture and the cooked onion, then season well with salt and pepper. Scrape everything into a 1-quart baking dish and scatter the remaining cheddar and Monterey Jack over the top. Bake until the surface is golden and bubbling, 20 to 25 minutes. Give it 5 minutes to settle, then finish with the chives and peperoncini and bring it to the table with crackers and tortilla chips.

Tips from the kitchen

Caramelize your onions low and slow (8 to 10 minutes minimum) so they actually sweeten and turn golden, not just soft. Rush it and you'll taste raw onion bite instead of deep flavor.
Toss the shredded cheeses with cornstarch before mixing with the cream cheese base. The starch coats the cheese and helps it melt smooth without breaking or separating as it bakes.
Chop your pepperoncini fairly fine so the spicy brine distributes evenly, not in hot spots. A rough chop leaves you with some pieces that taste too vinegary.

Variations

Skip the pepperoncini and add 2 tablespoons of crispy bacon bits and a tablespoon of hot sauce for a smokier, spicier angle.
Swap half the cheddar for aged gouda or smoked cheddar if you want earthier, deeper notes instead of sharp brightness.
Stir in 1/4 cup crumbled blue cheese before baking for a pungent, creamy upgrade that turns this into something almost posh.

Make ahead and storage

Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat gently in a 325° oven for about 10 minutes until warm through; it won't have that first-baked texture but it'll still taste good.