Each week the students in my graduate program hold a pot-luck. It’s always a good time, but last week’s was especially fun as it was the first one of the school year. It was great to catch up with my fellow second-year students and to meet the new first years. I’m not sure how it’s possible, but it seems like everyone in our program is an amazing cook and people put a lot of effort into the dishes they bring. Of course I wanted to bring something delicious, but I also needed a recipe that was easy. I had a really busy week at school and knew I wasn’t going to have a lot of time to make something complicated. The night before the potluck I made the onion mixture for this dish and threw it in the fridge. The next night I made the topping and added that right before putting it in the oven. It came out yummy and cheesy just like I was hoping!
Thoughts about this recipe
- This can be made the day ahead and kept in the fridge prior to baking
- The dip is best when it’s hot, so plan on serving it relatively quickly
- You can decide what kind of cheese to use, I did half pepper-jack and half mozzarella. The pepper-jack added just the right amount of heat and I’d definitely recommend using it.
- I’ve made it with and without the topping, it’s just as good either way!
- 2 tbl. butter
- 3 Vidalia onions, diced (or other sweet onion)
- 1 clove garlic, minced
- 2 cups shredded cheese
- 1 cup mayonnaise (light or regular)
- 4 oz. can diced green chilies
- Salt and pepper to taste
- ½ cup panko
- 1 tbl. butter, melted
- Crackers or bread to serve it with
- Preheat the oven to 375 and lightly coat a two-quart dish with cooking spray
- Add 2 tablespoons of butter to a large skillet and place over medium heat. Once the butter has melted add the onions and cook until they are soft and starting to brown and caramelize. Add the garlic and cook for one more minute
- Place the onions in a bowl with the cheese, mayonnaise, and diced green peppers. Add salt and pepper to taste. Pour the mixture into the prepared baking dish.
- Mix 1 tablespoon of melted butter with the panko bread crumbs and sprinkle over the onion mix (optional)
- Bake for 25 minutes or until the mixture is hot, if you refrigerated the dish overnight it may need to cook longer. Let it cool for 5 minutes before serving.
Adapted from Bakin’ and Eggs