Back when I was in high school, I was in a bible study on Sunday evenings with my family. There was often an assortment of appetizers served, and I will never forget the Onion Dip that Mrs. Womble served. I was in that real mature phase of growing up where onions were gross but this dip was life changing and provided me with a love of onions.
Fast forward a few years, I am married and starting to host people for dinner. All I want to serve to my guests for an appetizer is this Onion Dip. I email Mrs. Womble and she cannot find the dip recipe anywhere. Years pass and I am now working in labor and delivery as a nurse. There is one thing you should know about labor and delivery nurses...we throw fantastic parties. We bring all kinds of amazing dishes to celebrate baby showers, weddings, and holidays. One party I attend, I grab a spoonful of some tasty dip on my already full plate. After one bite I know... it is THE Onion Dip. I asked about a gazillion people who brought the dip and they point me to the now a celebrity in my eyes Jennifer B.
I hunt all over the unit for Jennifer B (who is a new nurse to our hospital and doesn't really know me yet) and beg her for her onion dip recipe. She kindly obliges to the onion dip obsessed lady and writes the recipe down on a piece of printer paper. I still have this piece of printer paper and use it often, as this dip is now famous in my circle of friends.
- 3 blocks cream cheese, softened
- 1/2 cup mayonnaise, go ahead and use the low-fat if it will make you feel a little better
- 1 (8 ounce) container grated parmesan cheese, about 2 cups
- 1 large onion, chopped (Vidalia onion is my preference when in season but otherwise I use a white or sweet onion)
- Preheat oven to 400 degrees F.
- Mix all ingredients together using a hand mixer or stand mixer. This is very thick and needs to be mixed well.
- Pour into a lightly greased baking dish. I prefer a square dish.
- Bake for 30 minutes or until browned and bubbly.
- Serve with an assortment of crackers.