Cheese and Onion Dip

In more cases than not, simple is best, which is why this Cheese and Onion Dip is one of my personal favourites! There’s a time and place for dips that are more complex, but there’s always a time for a dip that is super fast and easy to whip up, while being addictingly delicious!!

If you’re in the market for an easy dip with loads of flavour, look no further!  Cheese and Onion Dip, with the flavours of green onions and garlic, along with the slight tang from a little mayonnaise will most certainly please.  I made this dip for two friends of ours who introduced us to the wonderful world of Mahjong!

Have you ever played Mahjong?  No, not the match-the-tiles computer game, (that’s all I ever knew Mahjong to be!) but the complicated, spell-binding, rule-filled, table-top game using actual tiles.  I might have just turned you off completely, but please, Dear Reader, trust me – Mahjong is certainly a great game to get into. 

I was completely captivated, and it had nothing to do with the fact that I was the night’s winner.  No, I’m serious; I’m not competitive!  I’m not!!  Okay, I am – I’ll just put that out there right now because I’m sure John.e will read this post soon and he’ll be sure to point that out.

DIPS ARE GREAT FOR GAME NIGHT

Anyway, we were introduced to Mahjong by our friend, Suelen.  John.e has known Suelen for quite some time; they have both lived in the building we call home for many years.  I have been here for only a few years, and Leslie, our other key player, has been here for about as long as I have. 

It’s a small building and everyone pretty much knows everyone else, but these two ladies are extra special.  Suelen was a part of the membership and welcome committee that initially interviewed me before I was accepted as a member to the building.  And Leslie and I have both spent time on the social and newsletter committees.

After a dim sum lunch date with Suelen and some of her friends a few weeks back to celebrate Chinese New Year, we were invited to a Mahjong game night.  But, first we needed to learn the ropes.  Suelen and Leslie offered to do just that, so we invited them to our apartment for Mahjong and finger food.  This dip was one of the items we served.

IT’S ALL ABOUT GOOD FINGER FOODS

Games night, no matter what the game, requires finger foods.  And, I, for one, love finger foods!  I think if I were to choose, I would choose dips with chips, breads, crackers, veggies, and fruits over an actual sit-down meal anytime.  It’s odd really, considering I love to cook as much as I do!

To me, a good dip or spread is the ultimate in comfort food.  If you think about it, it’s a very personal experience.  Dips and spreads are extremely easy to adapt to each personal taste.  They are very inexpensive, which pretty much means everybody can have their own.  They can be sweet or savoury, hot or cold, vegetarian or made with chicken, pork, or beef.  The possibilities with dips and spreads are endless!

I’m going to go eat some dip now, because writing about this Cheese and Onion Dip has made me so hungry!  In the meantime, I’m going to plan another Mahjong game night with the ladies, but first, I have to get through Oscar night!  Here’s the recipe:

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Garlic Powder – Use garlic powder and not granulated garlic. There’s a big difference in the taste!
• Ground Black Pepper – This will add warmth to the dip. Salt is not needed, because there is enough salt in the mayonnaise and the cheese already.
• Sour Cream – You could use all mayonnaise instead, but using a mix of sour cream and mayonnaise will cut down on the fat and the richness of the dip. If you want to keep it light, use light sour cream.
• Mayonnaise – You can use any mayonnaise you prefer – full fat, fat free, etc.
• Cream Cheese – Normally, I preach that solid, brick-style cream cheese is best, especially when baking with cream cheese. In this case though, using spreadable or whipped cream cheese will give you a lighter, more airy dip.
• Cheese – You’ll need three cups of cheddar cheese. For the purpose of keeping this recipe quick and easy, you can use the pre-shredded cheese in the dairy section. We love old cheddar cheese, and the orange colour looks great in the predominately white dip!
• Green Onions – These are one half of the flavour profile, so don’t skip out on them. Use the freshest you can get your hands on! You could use chives instead, if you prefer.

HOW TO MAKE CHEESE AND ONION DIP

No matter what type of cream cheese you’re using – spreadable, whipped, or block, brick-style – you will want to airate it first. Transfer the cream cheese to a mixing bowl and beat it with a mixer until smooth. There should be no lumps! Next, add in the mayonnaise and the sour cream. Beat those into the cream cheese until smooth.

Add in the garlic powder and ground black pepper. Stir into the dip to incorporate. Finally, add in the shredded cheddar cheese and the green onions. Use a wooden spoon or a spatula to fold in the cheese and the green onions. Mix well to fully incorporate all ingredients.

Transfer to a food-safe container and refrigerate for 2-3 hours. This will allow the ingredients to blend their flavours together. Before serving, remove from refrigerator and let sit at room temperature for 15-20 minutes.

WHAT TO SERVE WITH YOUR DIP

Whenever I make this dip, there are three dippers that I have to have with it. First, and probably the most common, is Tostitos. I love to set the dip out with bowls or platters of dippers surrounding it. One of those has to be nacho chips.

Like most things in our family, we all differ greatly on which nacho chips are the best. John.e likes the black bean and garlic type. McKenna loves the plain rounds. I told you she loves simple flavours; nothing too complex. As for me, I prefer the jalapeno or the lime flavours.

Next, there must be triscuits. We always have a few boxes of those in the pantry. Plain or low sodium is the best in my opinion. They are so great paired with this Cheese and Onion Dip. And, if you’re going with the cracker route, add a platter of fresh veggies too, such as cucumbers, radishes, and bell peppers!

Lastly, I gotta have grilled baguette. I like to slice the baguette thinly and drizzle it with a little bit of olive oil. Sometimes, I brown the slices under the broiler in my oven. But, most times, I use my grill pan or my panini press to get some nice grill marks.

LEFTOVER DIP

In the rare instance that you have any of this dip leftover, don’t fret, it will last for a few days in your fridge. But, you can bake it too! Transfer it to a oven-safe baking dish or individual ramekins. Bake it on 350 degrees F for 20 minutes or so, or until hot and bubbly! Not only is it as good as the day you made it, it just might be even better!