Baked Caramelized Onion and Chèvre Dip

These January days can be tiring and just plain icky.  Though I love a good rainy day, the post-holiday funk is only worsened by soggy coats and damp hair.  I think January is a rough month for all of us.  It is the time where we try to get back into life and though I love routine, I crave to regain the long, lazy mornings and relaxing afternoons of December.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Try as I might, I cannot reverse the laws of time and so I must tug on my boots and re-enter the world with as much confidence and enthusiasm as I can muster.  

Cheese helps.  People help.  The worst thing for the post-holiday funk is retreating.  It is good to be around people and to laugh and eat as much cheese as possible.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

I love dips, spreads, and anything which can be piled upon toasts and shoved into my mouth.  This dip is especially irresistible because it is super creamy and packed with onions which have become super sweet thanks to the magic of caramelization.  

Baked Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Cream cheese, butter, caramelized onions, chèvre, and gruyere - nothing can go wrong.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

You can serve this dip alongside a toasted baguette or crackers, it's really all about getting the cheese into your mouth.  

Is it too early to start thinking about Super Bowl parties?  This would make an awesome addition to your game day menu.  

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Break out some board games and invite some sweet humans into your home.  Let's conquer this January funk.  

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Wishing you all a splendid week!  


   Pedantic Foodie

Baked Caramelized Onion and Chevre Dip 

serves 6 or one very hungry lady 

  • 2 medium sweet onions, sliced
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1 bay leaf 
  • 8 ounces cream cheese, softened
  • 5 ounces chevre goat cheese, softened
  • 1 1/2 cups gruyere, grated 

Preheat oven to 375 degrees. 

In a medium skillet melt 3 tablespoons butter over medium high heat.  Add the onions, bay leaf, and kosher salt to the melted butter and cook, stirring often, until the onions are translucent and deep amber in color.  Remove from heat and remove bay leaf and set aside. 

In the work bowl of your stand mixer combine cream cheese, chevre, and grated gruyere.  Beat on medium speed until the cheeses are well combined.  Fold in caramelized onions.  

Spread the cheese mixture out into a 9-inch baking pan.  Bake for 15-10 minutes or until the dip is bubbling and the surface has deepened in color.  

Serve immediately* alongside toasts or crackers.  Enjoy!  

*If you wish to make the dip ahead of time it can be placed in the refrigerator and reheated when ready to serve.