Hot Onion ‘Soufflé’ Dip

Name: Hot Onion Soufflé
Prep time: PT0D0H0M
Cook time: PT0D0H30M
Total time: PT0D0H30M
Yield: 6–8 as an appetizer
Ingredients: One 14-oz. package frozen chopped onions, thawed; 24 oz. cream cheese, at room temperature; 2 cups finely grated parmesan cheese; ½ cup mayonnaise

This easy four-ingredient appetizer is one of our most-clicked recipes for a reason.

Serves
6–8 as an appetizer
Time
30 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JESSIE YUCHEN

By SAVEUR Editors

Updated on September 19, 2023

This hot onion soufflé dip, from Heart and Soul, the 1992 Memphis Junior League cookbook, is prone to disappearing quickly at parties. Tortilla chips, Fritos, or crackers make good accompaniments.

Ingredients

One 14-oz. package frozen chopped onions, thawed
24 oz. cream cheese, at room temperature
2 cups finely grated parmesan cheese
½ cup mayonnaise

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 425°F. Drain the chopped onions, then use your hands to squeeze out any excess liquid. Transfer to a bowl. Add the cream cheese, parmesan, and mayonnaise and stir until combined. Scrape into an ungreased 1-quart soufflé dish and smooth the top. Bake until golden brown, about 20 minutes. Serve hot.

Position a rack in the center of the oven and preheat to 425°F. Drain the chopped onions, then use your hands to squeeze out any excess liquid. Transfer to a bowl. Add the cream cheese, parmesan, and mayonnaise and stir until combined. Scrape into an ungreased 1-quart soufflé dish and smooth the top. Bake until golden brown, about 20 minutes. Serve hot.