Prep 10 mins
Cook 5 mins
I was assigned the "cheese and crackers" duty for the family parties last year, and this one was one of three everyone wanted the recipe for. Originally it came from a checkout-lane cookbook, but I adapted it some and we like it better.
- 2 tablespoons olive oil
- 1 cup vidalia onion, chopped
- 1 cup red onion, chopped
- 1 tablespoon fresh parsley, minced
- 1 (8 ounce) container chive & onion cream cheese
- Heat oil in a nonstick skillet over medium heat.
- Add onions and cook about 5 minutes, stirring occasionally, until tender.
- Stir in parsley and cream cheese spread until smooth.
- Spoon into serving dish.
- Can be served warm, but better cold with your choice of crackers.
What a wonderful spread. Sometimes, simpler is better. I didn't have the chive spread so I used 8 oz. reduced fat cream cheese, added some dry onion soup mix and added my garlic and onion chives. I did let it sit for a day in the refrigerator to let the flavors blend. I was afraid the so much onions would be over powering but it doesn't.
Felix I just gotta say...so easy... so delicious!! Felix this is such a good recipe !! I think it did taste a little nicer the next day, but who can wait !!
You have got to try this dip! Just wish I could give you more than 5 starts! This has become my new favourite dip..and I only made it 2 days ago! I made this up to go to a party the following day but tried it when it was hot. I thought it was fabulous. But I read that it tastes better cold and I thought "are you kidding...how could this taste any better"? Well, I was wrong...it did taste better cold...Everyone gobbled it up and were looking for more. One of the guys said I should package this stuff! I don't know if letting this sit overnight had anything to do with the mix of the flavours but it sure didn't hurt! Thanks so much for my new fav....I won't be misplacing this recipe!