Baked Sweet Onion Cheddar Dip Receita

Crowd-pleasing Baked Sweet Onion Cheddar Dip! This recipe is a guaranteed hit at your next gathering. So easy to make, and often doubled for even bigger parties. Creamy, cheesy, and perfectly caramelized onions make this irresistible!

Preparo 15 min
Cozimento 45 min
Calorias 82.8 kcal
Proteína 10g
Avaliação Seja o primeiro
Baked Sweet Onion Cheddar Dip 83

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Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Baked Sweet Onion Cheddar Dip

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Como fazer Baked Sweet Onion Cheddar Dip

  1. Preheat oven to 350°F (175°C).
  2. Melt butter in a large oven-safe skillet over medium heat. Add sliced onions and cook, stirring occasionally, until softened and caramelized (about 20-25 minutes).
  3. Stir in minced garlic, thyme, salt, and pepper.
  4. In a medium bowl, beat together softened cream cheese, sour cream, and milk until smooth.
  5. Stir in the caramelized onions and cheddar cheese.
  6. Pour mixture into the prepared oven-safe skillet.
  7. Bake for 20-25 minutes, or until heated through and bubbly. The top should be lightly browned.
  8. Serve warm with tortilla chips, crackers, or vegetables.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

8g

Fat

15g

Carbs

1g

Perguntas frequentes

Quanto tempo leva para fazer Baked Sweet Onion Cheddar Dip?

Baked Sweet Onion Cheddar Dip leva cerca de 60 minutos do início ao fim — aproximadamente 15 minutos de preparo e 45 minutos de cozimento.

Quantas calorias tem Baked Sweet Onion Cheddar Dip?

Baked Sweet Onion Cheddar Dip tem aproximadamente 82.8 calorias por porção, com cerca de 10 g de proteína, 1 g de carboidratos e 7 g de gordura.

De quais ingredientes preciso para Baked Sweet Onion Cheddar Dip?

Os principais ingredientes de Baked Sweet Onion Cheddar Dip são Yellow Sweet Onions, Garlic Clove, Mayonnaise, Plain Yogurt, Sharp Cheddar Cheese, Tabasco Sauce. Veja a lista completa com as medidas acima.

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