The origins of this fabulous dip are hidden in the mists of time, but were first documented in a 1992 Memphis Junior League cookbook entitled Heart and Soul. Since then it has evolved in many forms. It spread like wildfire over north America, where they seem to make it in industrial quantities. This Saucy Dressings’ version is made for European levels of consumption, and also to accommodate the normal packet sizes – cream cheese (Philadelphia for authenticity’s choice) usually seems to be sold in 280g tubs.
Not so sure about the ‘heart’ bit of the title of that original book as I’m pretty sure this dip isn’t ideal if you are worried about your ticker. But, from a popularity point of view, I don’t think I’ve ever served it without one of the enthusiastic participants requesting the recipe.
Don’t try and make this for more than six people. This isn’t a dip which can be easily passed round; and it can’t be eaten daintily. Everyone needs to be able to hunch round it, helping themselves. It’s a bit slurpy…. But also heavy, ordinary crisps won’t cut it, you need robust taco-type crisps or crackers which won’t crack with the weight.
This dip reheats well after a couple of days in the fridge; and it also freezes well before cooking.
Everyone’s favourite hot cheesy, easy dip
Serves – 6
Ingredients
150g/5 oz/1 cup frozen, chopped onions
280g/10 oz cream cheese
80g/3 oz/ ¾ cup grated parmesan
60ml/¼ cup mayonnaise
Smoked paprika (optional)
Large pack of robust crisps – eg doritos, tacos etc. Or, more healthily, some Peter’s Yard crackers
Instructions
Take the onions out of the freezer and thaw them.
Take everything else out of the fridge and get it to room temperature.
In a medium-sized mixing bowl use a fork to mix the cream cheese, parmesan and mayonnaise.
Drain any liquid off the frozen onions. Add them and stir in.
Pour into an ovenproof dish which is also presentable for serving, and which will allow the dip room to rise a bit.
At this stage you can leave it in the fridge until about half an hour before you are wanting to serve it.
Half an hour before wanting to serve it, preheat the oven to 220°C. Take the dip out of the fridge. Leave it to get to room temperature – about ten minutes. Get your serving platter ready. I usually use a big shallow wooden bowl which is fine to put the VERY hot dip on, straight from the oven. I scatter the crisps/tacos around.
Twenty minutes before aiming to serve, sprinkle the dip with paprika if using, and put it in the oven.
After about 15-20 minutes, when it should be golden brown, take it out of the oven. Serve on the platter, warning your guests that it’s hot, together with the crisps and bask in the glory of all the compliments.