Double Cheese Onion Bake (Print Version)

# Ingredients:

→ Dip

01 - 1 heaping cup of diced sweet Vidalia onion (medium/large, peeled)
02 - ½ teaspoon salt (adjust if needed)
03 - Any light cream cheese works, 8 ounces, softened
04 - Optional: ¼ teaspoon cayenne pepper to add heat
05 - 6-8 ounces of grated cheese, save half a cup for topping (Blarney Castle recommended)
06 - 1 teaspoon ground black pepper (use less or more based on taste)
07 - 1 cup of light mayonnaise, if desired

# Instructions:

01 - Get your oven going at 350°F. Grease a round 9-inch pie dish lightly and set aside.
02 - Take a big bowl and toss in everything except the part of cheese you're saving for the top.
03 - Smooth out the mix in the greased dish evenly. Sprinkle the reserved cheese across the top.
04 - Bake for about 45 to 50 minutes, or until it's bubbling and golden just the way you like it.
05 - Cool just a bit. Pair with crackers, your favorite veggies, or chips.

# Notes:

01 - Always check labels—it's naturally free of gluten.
02 - Using reduced-fat cream cheese and mayo is fine.
03 - Tastes best straight out of the oven.

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